Tasting craft chocolate is an experience for all the senses. Unlike mass-produced chocolate, artisan bars are meant to be savored slowly, revealing layers of flavor, texture, and aroma that reflect the cacao’s origin and careful craftsmanship. Whether you are new to bean-to-bar chocolate or looking to deepen your appreciation, here are Moksha Chocolate’s tips for tasting like an expert.
1. Set the Stage
Make sure your chocolate is at room temperature. If it has been stored in the fridge or exposed to cold during transport, let it sit unwrapped for about 30 minutes. Chocolate reveals its best character between 65 and 78 degrees Fahrenheit, when the cocoa butter softens and the aromas have time to “breathe.”
2. Look Closely
Examine the chocolate before you taste it. A well-tempered bar should have a smooth surface and glossy sheen. Colors can range from deep mahogany to lighter brown, depending on roast level and cacao origin. In general, a darker appearance often signals a higher cacao percentage.
3. Listen for the Snap
Break off a piece. Quality craft chocolate will have a clean, crisp snap, showing proper tempering and good crystal structure in the cocoa butter. Higher percentage bars are often firmer, while bars with more cocoa butter will snap gently and melt more quickly.
4. Smell the Chocolate
Your nose detects hundreds of aromas, while your taste buds sense only five main flavors. Close your eyes and inhale deeply. Do you notice fruity notes such as berries or citrus? Or nutty, earthy, and floral undertones? Each origin tells a story. Zorzal cacao, for example, leans toward bright red fruit, while Oko Caribe offers warmer, nutty depth.
5. Take a First Bite
Let a small piece melt slowly on your tongue. Notice the mouthfeel: Is it silky, creamy, or slightly grainy? Pay attention to how flavors evolve over time. A burst of fruitiness may give way to deeper tones of caramel, toast, or spice. The finish might linger with floral notes, wine-like tannins, or even a hint of earthiness. This unfolding journey is what makes artisan chocolate so rewarding.
6. Compare and Explore
For a fuller experience, try more than one chocolate side by side. Taste one bar, then another, and return to the first. You may discover new notes you missed before. Palates can be reset with warm water, mild cheese, or even by returning on a different day.
Pairings can add another dimension. Try your chocolate with wine, coffee, or tea, and notice how flavors shift when combined. Sharing the experience with a friend makes it even richer. Compare impressions, trade notes, and see if your tasting partner detects something you did not.
A Final Note
Tasting craft chocolate is about slowing down and savoring. Each bar holds a story of origin, roast, and craft that unfolds with patience and attention. If you would like to go deeper, join us for a private or corporate chocolate tasting: a guided journey through the world of cacao, led by Moksha Chocolate in Boulder, Colorado.
