Today, I will teach you how to simply taste the pros and cons of chocolate.
First of all, prepare chocolate, the weight is at least about 10g, in order to enjoy it and fully feel its taste. In addition, if it is taken out of the refrigerator, it is best to leave it at room temperature for a period of time before the fragrance can disperse. When you are ready, you can taste it from the following five aspects.
Look at the appearance
The surface of a good chocolate is smooth, whether it is reverse mold chocolate or coated chocolate. If there are bubbles, it may be a sign of poor technology, or it may be melted by heat.
The color of chocolate can range from dark reddish brown to dark brown, but if it is dark black, it means there is something wrong with the quality of chocolate, or the cocoa beans used to make chocolate are over-baked. In addition, the higher the cocoa content, the darker the color of chocolate.
Chocolate made from different varieties of cocoa beans has different colors.
Listen to the sound.
Break it before tasting, and listen to whether the sound is crisp. The crystal structure of cocoa butter gives chocolate a unique physical structure. The sound of crushing should be very clean, and there should be no chips, spots and bubbles in the incision.
It is recommended to rinse your mouth with water before tasting to clean your taste buds. Then put a piece of chocolate on your tongue and let it melt slowly until the fragrance fills your mouth. The better the chocolate, the smoother the taste when it melts, and the delicate balance between astringency and sourness, sweetness and bitterness, with a long aftertaste.