Do you want to take your love of chocolate to the next level?Maybe you are curious about how you can improve your interest in it.You can increase your enjoyment of chocolate by learning how to slow down and savor it, and by knowing what to pair it with.
Step 1: Give yourself some time to enjoy it.
You don't want to waste a good chocolate bar by scarfing it down quickly.Take some time out of your day to enjoy each bite.You won't be interrupted if you sit down where you're comfortable.Curl up in an armchair with some nice music playing, or sit at your kitchen table and look out at the backyard.If you want to completely dedicate your senses to tasting the chocolate, experts recommend not having any distraction, including music.
Step 2: It's important to have a clean palate.
If you want to fully experience the chocolate's flavor, start with a clean palate that doesn't contain any residual flavors from your past meals.You can cleanse your mouth with apple, bread, or sparkling water if it still tastes the same as your previous meal.If you are having a few different types of chocolate, you should have a glass of sparkling water nearby so that you can sip it and cleanse your palate in between chocolates.It is helpful to wait a while between tasting different chocolates so that the flavors don't mix.You can have a sip of sparkling water while you wait to try the next chocolate.
Step 3: Take a few deep breaths.
You will notice things you have never noticed before when you only eat one piece of chocolate.
Step 4: Look at how the chocolate looks.
Turn your attention to the chocolate's appearance once you've quieted your mind.Take notice of its glossy exterior and any colors or decorations on it.
Step 5: Feel the chocolate.
Paying attention to the texture of the chocolate, run your fingers over it.It could be smooth or rough.Wait to eat chocolate until it is room temperature.It will be difficult to taste all of the chocolate's flavors in the cold.
Step 6: The smell of chocolate.
Take a deep inhale and hold the chocolate up to your nose.You can get a sense of how the chocolate smells by cupping your other hand over it.It is time to remove a piece from a chocolate bar.It will release more of its smell.
Step 7: Take a bite from the chocolate.
If it is a truffles, bite it in half.If it has been kept at the right temperature, it should bite you.You can spread the chocolate across your tongue by breaking it into small pieces.This is done more with truffles than chocolate bars.If you have a chocolate bar, you may want to hold it to the roof of your mouth and let it melt for up to 30 seconds.
Step 8: The chocolate should be placed around your mouth.
You can experience the flavors of the chocolate by pressing it up to the roof of your mouth.Many chocolates have a variety of flavors.Pay attention to how the chocolate tastes.It could be sweet, salty, bitter, acidic, or a combination.It is possible to start with a strong mango flavor, then move to a tequila flavor and finally a chilli flavor in the middle of the chocolate, which will hit the back of your throat as you swallow it.
Step 9: You can use your nose.
As the chocolate begins to melt on your tongue, exhale deeply through your nose.Imagine you are making space between your nose and the roof of your mouth as you inhale.You may notice different flavors when you do this.Inhaling in this way stimulates your sense of smell at the back of your throat.
Step 10: It's time to reflect.
Take a moment to feel the effects of chocolate on your body.Do you feel better?Is that a bit of an increase in heart rate?Maybe you are smiling because it tastes good.
Step 11: A tasting record can be kept.
It is helpful to keep a record of what you have tried.Write down your thoughts in a notebook.While your memory of the chocolate is still fresh, do this.Write your tasting notes in a nice notebook.If you like wine and coffee, you could buy a notebook with multiple sections.There are shops that sell chocolate tasting notebooks.
Step 12: Similar tasting notes can be found.
Tasting notes for both the chocolate and drink can be used to decide on a chocolate-drink combination.Both tea and alcohol are usually accompanied by chocolate.If you are drinking a cup of tea with floral notes.If you want a dark chocolate with floral notes, try jasmine green tea or a floral oolong.If you are having a Dragonwell tea or another type of tea with a nutty flavor, aim for chocolate that also has nutty notes, for example, an almond bark or dark chocolate with nutty tasting notes.Earl Grey tea goes well with dark chocolate that also has citrusy notes.
Step 13: Try different flavor combinations.
It's a great idea to pair drinks and chocolates with matching tasting notes, but you can also contrast flavors and complement them.Teas with floral dark chocolates and spicy teas with milk or white chocolate go well together.Combine teas with bad notes.Hojicha green tea is made with milk chocolate or chocolate caramels.
Step 14: Chocolate and tea.
Light teas are great with fruity, spiced, or cream-based chocolates.Simple dark chocolates go well with fruity teas.Dark tea can be used with most types of chocolate.There are many ways to pair white chocolate with tea.Pair milk chocolate with tea.Pair dark chocolate with some tea.
Step 15: Coffee and chocolate.
The flavor profiles of both the chocolate and the coffee should be considered when choosing which chocolates to pair with.It is possible to do this with either black coffee or a coffee drink of your choice.Dark chocolates and caramel chocolates have hints of nutmeg and cinnamon.French roasts can be used with dark chocolates, chocolates with roasted almonds or hazelnuts, and any chocolates containing caramelized sugar.Dark chocolate and dark roast go well together.
Step 16: You can make a hot chocolate drink.
You can make a wonderful hot drinking chocolate by melting a few squares of dark chocolate into some fat milk.If you want the best flavor, make sure the milk is whole fat and steaming.Before putting the chocolate in.Milk chocolate can be used if the dark chocolate is too strong.The health benefits of chocolate can be reduced by combining it with milk.
Step 17: You can pair chocolate with wine.
Light red or white table wines will taste like nothing if chocolate is strong.It is recommended that you pair chocolate with a sweet wine with an equally intense flavor that doesn't get in the way of the chocolate's intensity.The port is a classic example of a good dessert wine.Banyuls is a wine that can be used with milk and dark chocolate.Wines such as Recioto, Madeira, and Fernet are popular with partners.
Step 18: Old spirits and chocolates.
Whiskey and Bourbon are usually aged in oak barrels that have hints of caramel, vanilla, nuts, and fruits.These spirits and chocolates have the same flavors.Before choosing your chocolate, consider the flavor profile of the Scotch that you are drinking.A plan dark chocolate with little sugar or added flavors will work well with a smokey scotch.
Step 19: If you pair chocolate with alcohol, consider classic cocktails.
Bourbon, cherry, and orange are in one type of cocktail.If you want to recreate that flavor combination, pair Bourbon with chocolates.Chocolates that mimic the flavors of tropical drinks such as lime, ginger, nutmeg, and almond syrup will work well with rum.It's a great combination of aged rum and chocolates.The Peppermint Patty is a drink made with hot chocolate and schnapps.A simple dark chocolate is all you need to recreate the flavor of the minty schnapps.A strong mint tea can be used if you don't drink alcohol.
Step 20: There is a difference between cocoa and cacao.
Cocoa beans are cultivated from the plant Cacao.Cocoa is made from roasted, husked, and ground cacao beans, with most of the fat removed.Solid candy, chocolate is made from roasted and processed cocoa beans.These are the healthiest varieties of chocolate.
Step 21: Natural cocoa powder is over alkalized powder in some chocolates.
Many of the vitamins and minerals in cocoa are removed through the alkalization process.Dutched,Dutch Process, or European Style are some of the terms used for alkalized cocoa powder.The powder was washed with a solution that mitigated its acidity.Natural cocoa powder is often darker than alkalized powder.A deeper, earthier chocolate flavor can be found in alkalized cocoa powder compared to the more mild, fruity, acidic flavor of natural cocoa.
Step 22: Eat a lot of dark chocolate.
Dark chocolate is the healthiest type of chocolate as it contains the most cocoa solids, which are compounds with anti- inflammatory properties.A study found that 70% dark chocolate reduced blood sugar, lowered bad cholesterol, and increased good cholesterol.A study found that it lowered blood pressure.Chocolate has been shown to reduce the risk of blood clot, boost moods, and improve cognitive performance in the elderly.
Step 23: Aim for 70% dissolved cocoa solids.
The higher the chocolate's flavonoid content, the more dark it is.Higher levels of flavonoids mean greater health benefits.
Step 24: The chocolate should be made from cocoa butter.
Cocoa products made from palm oil and coconut oil should be avoided.Cocoa butter does not have the same effect on cholesterol as coconut oil and palm oil.
Step 25: Look for high-quality ingredients.
Fair trade certified producers make organic chocolates.This ensures that the farmers and workers are paid fairly for their work.Good-tasting, sustainable chocolate that has been allowed to naturally ripen is a safe choice for shade-grown rainforest chocolate.On the packaging, fair trade chocolates will usually say so.The Fair Trade USA website has a list of all the fair trade chocolate producers.
Step 26: Purchase glossy chocolate.
High-quality chocolate is glossy and brown.If it has white spots or small holes on the surface, don't buy it.
Step 27: You should pay attention to where your chocolate comes from.
It is important for sustainable producers to pay attention to the country of origin of their chocolate.Good choices are European and South American brands.The majority of chocolates are Swiss, Belgian, British, and German.The dark chocolates from Ecuador are popular.
Step 28: Support local artisans.
While grocery stores carry some Fair Trade brands of dark chocolate, you are likely to find a more exciting selection from your local chocolatiers.You can find chocolatiers by searching online.