Ask someone why they love dark chocolate and you will usually hear about taste, smell and the little ritual of eating it. Good chocolate is a full sensory experience. Here is what is happening in the bar, and how to enjoy it more.
It starts with aroma
Much of what we call "chocolate flavour" is really aroma. It develops in the cacao bean as it is fermented, dried and roasted. Fermentation builds fruity and floral notes, and roasting adds nutty, toasty and caramel-like ones. That is why bars made from the same percentage of cacao can smell and taste very different. Our post on single origin chocolate explains how origin shapes flavour.
The melt
Real dark chocolate is made with cocoa butter, which melts at about the temperature of your mouth. That is why a good bar feels smooth and glossy as it dissolves, instead of waxy. Chocolate made with other vegetable fats melts differently. Read more in cocoa butter vs vegetable fat.
The snap
A well-tempered bar breaks with a clean, crisp snap. It is one of the first signs of well-made chocolate. See why good chocolate has a snap.
Taste slowly
You will notice more if you slow down:
- Look. Good chocolate has an even, glossy surface.
- Listen. Snap off a piece and hear it break.
- Smell. Hold it close and notice fruit, nuts, coffee or spice.
- Let it melt. Do not chew straight away. Let it dissolve and notice how the flavour changes.
Our beginner's tasting guide goes through each step.
Make it a small ritual
Many people enjoy a square of dark chocolate as a short break in the day: with a cup of coffee, after a meal, or while reading. The pleasure comes from paying attention. Choose a bar you really like, eat a small piece, and take your time.
Choosing a bar to enjoy
- Start with 70% if you are new to dark chocolate.
- Choose a short ingredient list with real cocoa butter.
- Pair it with coffee, tea, nuts or fruit.
Browse our dark chocolate bars, made bean-to-bar in Malaysia.
