Conducting a Chocolate Tasting
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Welcome to my Taste of Chocolate web site. Here you will find the
results of over a decade of dark chocolate tasting, and my advice on
conducting a tasting.
About once or twice a year, Iinvite a dozen or so friends and
acquaintences over and we nibble on some of the best dark chocolate
around (and, occasionally, some of the worst). We were pretty
indiscriminate when we started, sampling as far down as 45% chocolate
solids, but now we pretty much stick to 70% and and above. Without
further ado, here is my advice on doing a chocolate tasting party.
The best chocolates in the
world
(According to my secret formula calculations)
- Chocovic Guaranda
- Chocolove Strong Dark
- Cote d'Or Intense
- NewTree Pleasure
- Valor Dark
First, ya gotta get yourself some chocolate. You may opt for that icky,
kiddy milk chocolate, or succumb to the dark side, but don't mix the
two! Your palate will be conditioned by what you had before (even if
you cleanse it) and results will turn out to be inconsistent. Even in
the restricted variation we had with the first tasting (from 45% up to
70%), it was very difficult to compare from one bite to the next. In
some years we've divided the chocolates into sets and took breaks
between density bands.
Once you've gathered up all the chocolates for the tasting, break the
bars into small pieces. Nope, smaller than that, even. If you're like
us, you'll have a couple of dozen chocolates to taste. Even in small
bits, that much chocolate will send your tasters climbing the walls.
Break the typical chocolate square into quarters for the best size.
Remember, some of your judges may test multiple times.
Drop each clutch of chocolates into a bowl with a number. I print out
slips of paper and stick them into the chocolate pieces. Important:
Write down which number corresponds to which chocolate. Otherwise,
you'll never know which is your favorite.
Provide palate cleansers. Water is good, but it shouldn't be cold. That
dulls the taste buds as well as making the next mouth of chocolate
harder to melt. Carrot sticks are good, and any kind of flavorless
cracker.
Feed your judges before they start. This much chocolate on an empty
stomach hits some people hard. After awhile, your head starts floating
up by the ceiling and your ears turn words funny. For food, I use
peanut butter and jelly sandwiches. It goes well with the chocolates
and doesn't seem to mess up the judges tasting ability.
Give each judge a score sheet. Currently I tell them to use a one to
ten scale with decimals allowed. Communicate your scoring and weighing
criteria clearly to each judge. Some of them may pay attention.
Let everyone wander around, tasting chocolates in whichever order they
wish. Make them fill out their score sheets as completely as they can.
Set up a computer somewhere with a pre-built spreadsheet. Encourage the
judges to input their own scores when they are finished.
Enjoy!
More information about
me. Email me at
with "chocolate" in the subject line.
Here are the top chocolates (in the 70% category) from
years past:
(Bold are
repeat winners)
February
2007
|
May
2007
|
Chocovic Guaranda
Valor Dark
Amedai Toscana Black
Chocolove Strong
Dark
Korkunov
|
Cote d'Or Intense
Korkunov
Valor Dark
Castelain Tradition
Galler Chocolate Noir
|
|
|
May
2006
|
November
2006
|
Co-op Noir
Bernard
Castelain Tradition
New Tree Pleasure
Amedai Porcelana
Korkunov
|
Suchard Sensations
Valor Dark
Theo Ivory Coast
Ludomar
Daskalides Papua New Guinea
|
|
|
2005 18
chocolates tested
|
February
2006 - 20 Chocolates Tasted
|
Bernard Castelain Tradition
Trader Joe's Pound Plus 70%
Côte d'Or Noir de Noir
Dolfin Chocolat Noir
Chocolove Strong Dark
|
Lake Champlain Sao Thome
Droste Barattini
Chocovic Guaranda
Ghiradelli Twilight Delight
Valrhona Guanaha
|
|
|
2003 32
chocolates tested
|
2004 22
chocolates tested
|
Frey Noir Special
Baratti 70%
Chocolove Strong Dark
Sainsbury Belgian Plain
Thorntons Dark
|
Amedai
La Tavoletta
Cote d'Or Noir de Noir
Chocolove Strong Dark
Slitti
Gran
Cacao
Cuba Venchi Cuor di Cacao
|
My
personal favorites for
2003
|
My
personal favorites for
2004
|