How to Taste Chocolate Like a Pro (and Why It’ll Change the Way You See Every Bar)
Most of us grew up tearing open a wrapper, snapping off a piece of chocolate (or not bothering) and chewing without thinking. A sugar hit, a moment of sweetness — done.
But craft chocolate isn’t meant for that kind of mindless munching.
It’s made to be tasted.
Like wine, whisky, or specialty coffee, fine chocolate carries layers of flavour — subtle notes of fruit, spice, nuts, even florals — that reveal the story of the cacao’s origin, the soil it grew in, and the maker’s skill.
Here’s how to taste chocolate properly, step by step — and why doing so will change how you experience every bar from now on.
1. Wake Up Your Palate
The best time to taste chocolate? First thing in the morning.
Your palate is rested, sharper, and hasn’t been dulled by coffee, wine, or spicy food.
- Room temperature bar: Cold chocolate won’t release flavours; warm chocolate melts too quickly. Let it sit out before tasting.
- Quiet moment: No distractions, no rush. Tasting is about focus.
- Neutral palate: Avoid strong flavours right before you taste. A sip of water — or even better, plain crackers — between samples keeps your mouth fresh.
2. Look Before You Bite
Chocolate isn’t just brown.
- Colour tells a story. A bar from Madagascar might have a reddish tone, while one from Ghana will look darker. White streaks? That might be cocoa butter “bloom,” meaning the bar wasn’t stored quite right — the texture could be off.
- Shine matters. A glossy surface shows good tempering (the careful process of heating and cooling chocolate to make it stable). A dull, chalky finish? That bar might not have been tempered properly.
Take a close look. Your eyes will tell you a lot about what’s coming.
3. Listen for the Snap
Break a square.
Hear that sharp, clean snap? That’s a sign of well-tempered, high-quality chocolate.
A soft thud or crumbly break usually means too much fat or milk — or poor tempering.
Pro tip: Do this with a supermarket bar and a craft chocolate bar. The difference will make you a snap evangelist.
4. Smell Before You Taste
Hold the chocolate for a few seconds to warm it — your body heat unlocks aromas. Then bring it to your nose and inhale.
Fine chocolate can smell like:
- Berries or citrus (Madagascar, for example, is famous for this)
- Earth or tobacco
- Honey, caramel, or spice
Smelling before tasting helps your brain anticipate flavours — just like wine.
5. Let It Melt
This is where the magic happens.
Place the square on your tongue and don’t chew it straight away. Let it melt slowly.
Pay attention to the journey:
- The open: First flavours hit (bright fruit, deep cocoa, or even smoke).
- The middle: The bar evolves — maybe nuts or red berries emerge.
- The finish: High-quality chocolate lingers; cheap bars vanish, leaving just sugar.
6. Notice the Texture
Texture isn’t everything — but it adds to the experience.
- Smooth, silky chocolate shows the maker conched and ground it finely.
- A slight graininess can be intentional — some makers leave a rustic finish for “character.”
Don’t confuse texture with taste. Grittier bars can still have the most complex flavours.
7. Cleanse Between Bites
Don’t pummel your palate with bar after bar.
Use plain water, crackers, or even slices of green apple between chocolates. (At the International Chocolate Awards, judges use plain cold polenta. It doesn’t taste great — but it resets your mouth like a dream.)
8. Compare, Explore, Repeat
The best way to build your palate? Taste side by side.
- Two origins: Compare Madagascar vs. Ecuador — you’ll taste how soil and climate change flavour.
- Different roast levels: Light roast = fruitiness. Dark roast = earth and nuts.
- Dark vs. milk: See how milk softens acidity and bitterness.
Pro move: Keep a tasting journal. Jot down the notes you find — don’t worry about getting them “right.” There is no wrong.
9. Share the Experience
Chocolate tasting is better together. Split a few bars with a friend, compare notes, argue over whether you tasted fig or raisin. You’ll both discover flavours the other missed.
FAQs About Craft Chocolate Tasting
Do I need special equipment?
No. Just chocolate, water, maybe a notebook. (Our Discovery Box includes tasting sheets to guide you.)
What chocolate should I start with?
Dark chocolate around 70%. It’s bold enough to show flavour but not so bitter it overwhelms.
Can I taste supermarket chocolate this way?
Yes — and you’ll instantly spot how flat, sugary, and one-note it is.
Final Thought
Tasting craft chocolate isn’t about snobbery — it’s about slowing down.
Every bar has a story: the soil, the farmer, the maker’s choices.
When you taste like this, you won’t just eat chocolate. You’ll experience it.