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Tasting is an art that involves each sense, which devotes itself slowly in order to appreciate and recognize all differences existing between one chocolate and another.
VISION
Good quality chocolate has a brilliant color, never opaque, and without any patina.
OLFACTION
The perfumes of the chocolate are very interesting, and each one is different from the other.
HEARING
When the neapolitan is broken, it produces a limpid sound, indicative of a good crystallization of cacao butter, and then in a gradual way follows with mouth magic fusion that fascinates, and amazes us. |
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| Mid morning and mid afternoon are more suitable times for tasting because we are far from the main meals, and more predisposed to feel the aromas, and flavors of different kinds of chocolate. |
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| The neapolitan, a square chocolate by the weight of 4,5gr., is utilized. |
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| According to Amedei, ideal tasting has to be done by keeping in mind the aromatic intensity: one has to proceed from the more delicate aroma to a more intense, from the milk chocolate to the Chuao and the Porcelana. < br /> One has to keep in mind that each chocolate has its own curve of taste, which can be more or less persistent according to the kind of chocolate. |
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