1. The Chocolate is at the centre
The wheel is designed like a map of chocolate flavours.
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The centre point represents the chocolate itself — the blank canvas.
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As you move outward, the flavours become more specific and descriptive.
2. Work from the outside in (or inside out)
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Start broad: Look at the 12 main flavour families (Fruity, Nutty, Floral, Roasted, etc.).
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Get specific: Each family has 2–3 sub‑flavours around the outer ring (e.g. “Red berries,” “Tropical,” “Dried fruit” under Fruity).
When you taste a bar, ask yourself:
“What’s the biggest category I notice?”
“Can I narrow it down to one of the sub‑flavours?”
3. Use all your senses first
Before even looking at the wheel, smell, snap, and let the chocolate melt slowly. Then glance at the wheel — it will help you find language for what you’re tasting.
4. Don’t overthink it
If you think you taste strawberry, say strawberry — not “maybe red berries, maybe cranberry, I’m not sure.” The wheel is meant to guide you, not trap you.
5. Compare bars
Taste two or more chocolates side by side.
- Use the wheel to spot differences (e.g. one is more Citrus; another leans Nutty).
- Make sure to cleanse your palette using tepid water.
- You’ll quickly notice your palate sharpening.
6. Keep a journal or photo notes
Take a picture of the wheel, keep it on your phone, or print it. Jot down:
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The bar name and origin
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The main flavour family you found
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Any sub‑notes you detected
Over time, you’ll start to see patterns (e.g. Madagascan chocolate often shows Fruity–Citrus notes).
7. Use it as a talking tool
Perfect for tastings with friends or to explain what makes craft chocolate special. It gives everyone a shared vocabulary for flavour.
Tip: If you’re doing a tasting for the first time, pick two contrasting bars (e.g. Madagascar 70% and Ecuador 70%) and circle the flavours you taste on the wheel — it’s the easiest way to start building confidence.