TASTING

Have you ever OBSERVED the chocolate before tasting it?

VISUAL PERCEPTION

Evaluate attractiveness, saturation, shine

It informs us about appearance and color. It allows us to judge the quality of the chocolate and the way it was stored.

OLFACTORY PERCEPTION
evaluate the aromatic intensity

It is possible to imagine the aromatic quality of chocolate only by its scents before tasting it.

PERCEPTION TOUCH/TASTE

Evaluate resistance to breakage and taste

Evaluate the taste of chocolate: sweet, sour, bitter, astringent …

SNAP!
What does it mean?

HEARING PERCEPTION

Evaluate the intensity of the sound
Hearing is important in chocolate tasting. For example, it determines the correct processing conditions of the materials (the perfect crystallization of cocoa butter).
The typical sound of the tablet at break

Tasting is necessary to appreciate chocolate and it is exciting.
To trace the aromatic profile of cocoa we use SPIDER.