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How to taste a good chocolate

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Maison Duplanteur’s Chef Chocolate – Maker has some tips as to identifying a good quality chocolate. Basically, the 5 senses are used – Sight, touch, smell, hearing and taste.

Sight

Shine is the first criteria. If the chocolate has a whitened appearance, this shows that the preservation occurred at a temperature below 15 °C. It is essential that chocolate be preserved between 16°C and 18° C in a dry atmosphere away from light.

Touch

When one snaps chocolate it must give a sensation of firmness.

Smell

Cocoa, and consequently chocolate, is very powerful as to the olfactory senses. You can verify this at home by keeping some chocolate in a hermetically sealed container: when opened a strong odour of cocoa will spring out. Clients at the Maison Duplanteur are charmed by the permanent odour of cocoa in the shop.

Hearing

Cocoa, and consequently chocolate, is very powerful as to the olfactory senses. You can verify this at home by keeping some chocolate in a hermetically sealed container: when opened a strong odour of cocoa will spring out. Clients at the Maison Duplanteur are charmed by the permanent odour of cocoa in the shop.

Taste

The texture of a good dark chocolate on the pallet should be both silky and smooth. The texture should not be grainy. The longer the taste lingers the higher the quality of the chocolate. The taste of cocoa often lasts 10 minutes or so for the top quality chocolates.