Saturday, February 09, 2008
After baking authority and author Dorie Greenspan did a Valrhona chocolate tasting with the company's sensory expert, she stopped by the show to share what she learned. As she and Lynne sampled Valrhona's Manjari Grande Cru, Dorie explained the seven steps involved in tasting chocolate:
Look: note the color and sheen (shininess is a sign of good tempering)
Smell: breathe in the odor (what you smell when breathing directly through your nose)
Break: assess the "snap." A crisp snap indicated good tempering.
Put in mouth: note the texture.
Melt in mouth by pressing the chocolate against the roof of your mouth with your tongue.
Distinguish aromas: fruity, floral, warm, heavier (toasted nuts, woods)
Taste: you taste acidity first and bitterness last
This comes from the Splendid Table.