© Photography by Cindy Joffroy
Almost everyone loves chocolate, and this exquisite treat accompanies us for pretty much all special occasions. It’s a key element during Christmas and Easter, and we love it as a treat in our everyday life as well.
France is the ultimate for skilled chocolate makers and Paris has a plethora of high-quality chocolate shops for you to enjoy this rich and velvety, delectable treasure.
But just like wines, high-quality chocolate should be savored and its nuances and flavors should be appreciated. And also, just like wine, there are ways to properly taste chocolate to fully appreciate all of its qualities.
You may be asking yourself: “How does do a chocolate tasting?” Well, to help you get the most out your Parisian chocolate experience, Flavors of Paris is here to give you a basic step-by-step guide to tasting chocolate.
If you want more guidance on how to perfect a tasting, take one of our tasting tours!
Let’s be clear there are chocolates and there are CHOCOLATES! In this article, we are only going to elaborate on handcraft chocolates. To explain a little about this multifaceted daily luxury, we asked Stéphane Bonnat, head of the family chocolate factory Maison Bonnat, (created in 1884) to enlighten us.
#1 - Pay Attention to the Ingredients
For Chocolate bars, taking a look at the packaging is a very good idea. Pay special attention to the ingredients. It can provide you with precious information. Bonnat emphasizes that “chocolate is a mix of cocoa, cocoa butter, sugar (and milk powder for milk chocolate), that’s all!”. We can also tolerate the presence of soy lecithin even if, “it has nothing to do in chocolate” according to the chocolate maker, but that’s as far as he will go.
You may also notice a label “International Chocolate Award Winner” (Gold, Silver or Bronze medal). It is the best reference and it gives a real indication of the product quality.
#2 - Use Your Senses
Sight
Check that the chocolate bar is not covered with a white, thin layer and doesn’t have any holes or grains. The white layer is called “fat bloom”. The chocolate is safe to eat, but it is past its prime.
Touch
It should feel smooth and silky.
Smell
You can pick up its main notes. However, Stephane Bonnat warns “the chocolate flavors bloom fully at the body temperature when the chocolate starts to melt [in your mouth].”
Taste
And, then comes the most interesting part of the savoring: tasting.
As the chocolate melts in your mouth it will develop its aromas little by little (you can find up to 11 different notes in a Bonnat chocolate bar) coming from the soil that the cacao was grown in, and the specific processes used to transform it. Hints of flowers, red berries, nuts, yellow-fleshed fruits, caramel, spices, smoke, mushroom…yes, you can find all that in chocolate bars. “Except for leek and potato notes, you can find almost every fragrance in chocolate” explains Bonnat.
Of course, you may not be able to find all of them but it doesn’t matter. The best way to improve is to eat several bars (ideally with someone who will guide you and give you clues). Then little by little, your perceptions will become more and more refined. Furthermore, you will know which chocolate bar is made for you according to your personal tastes, mood and time of the day because, as underlined by Stephane Bonnat “there are no bad or good chocolates only chocolates you appreciate or not”.
Listen
What are your taste buds telling you? (That is a stretch, but we wanted to include listen so it wouldn’t feel left out)
How to Choose Your Chocolate
© Photography by Cindy Joffroy
For individual chocolates, ganache fillings should soft and silky; not too thick and not sticky.
Chocolate coatings should be thin and crunchy.
Pralines are a little more complex. Traditionally they are completely smooth but little chunks can be added afterward. It is up to you to see which version you prefer. You should be able to see clearly which nuts were used.
Finally, there has to be a great balance between the flavors of the ganache and cocoa notes.
One Last “Bite” of Advice
Don’t forget that the key is to have fun! Tasting new chocolate bars, it will become a game to discover flavors!
Cocoa easily becomes filled with neighboring smells so be sure to store it in a neutral environment
The optimal storage temperature is between 15C and 19C (59F and 66F)
If you eat several chocolates one after another, be sure to begin with the one which has the softest notes and to evolve toward the chocolate with the strongest flavors. You will then be able to fully appreciate each one.
