Guidelines for tasting black chocolate in tablet

To taste the chocolate consists of appreciating its organoleptic characteristics with the five senses. Although the temperature and humidity of the atmosphere can affect in the tasting, its analysis would have to look for the following aspects:


Visual analysis: A good chocolate will have a very dark, shining and brown, and uniform colour, without any type of spot, bubbles or cracks.


Tactile analysis: The tact must be firm, never sticky, and, when breaking it, it must offer a minimum resistance; if when breaking forms chips is too dry and if it is difficult to break it, it is very waxiness. In the mouth, the dissolution will be easy, continued and complete, without any sign of granularities.


Auditory analysis:When breaking it, the sound must be dry but fragile.


Olfactory analysis: The direct and indirect olfaction will be considered (by retronasal pathway).


Gustatory analysis: The flavour must be basically bitter with a sweetness and acidity point, and later it can have a touch of pineapple, banana, vanilla, cinnamon, saffron, etc. A good chocolate is the one, that in essence the ingredients are composed by cacao, without modifying its natural substances. The artisan chocolate is a good example.


The chocolate must maintain a suitable state of conservation. It is recommended to store them in places with little light, low humidity and to a temperature between 15º and 18º C.