Did you know? From time to time, our office transforms into a real lab, and when it's time to analyze / develop / modify recipes, the entire chocolate team lends a hand. Would you like to join us? Get yourself some different chocolate bars (French ones, of course!), grab a pen and paper, and let's go! ✍️
Aren't my chocolate bars beautiful? 👀
First, we start by noting the visual aspect of the chocolate. We look at the color of the bar; it can range from very light brown to darker brown, but this does not in any way indicate the % of cocoa. Bars containing 45% cocoa can be lighter than some with 37% cocoa. Do you know why? No? Well, we're going to tell you right now: it depends on the dosage of powdered milk, sugar, cocoa butter, etc. Then we look to see if the chocolate shines as much as Fabien Barthez's head and if it's smooth, as this guarantees good craftsmanship in chocolate making.
Does the chocolate crack-humm? 👂
Then we break the bar; it should make a **CRACK**! The sound must be clear and sharp. We then look at the inner edge of the chocolate; if it's quality work, then there will be no bubbles or lumps! The break should be smooth to get a 10/10!
Do you have a good nose? 👃
Next step, the nose! Basically, the cocoa bean doesn't really have the good chocolate smell we know so well (hmm, mom's chocolate cake 🤤), yet the aromas of chocolate do come from it: the aromas are released during the fermentation and roasting stages and will multiply in the mouth! The small square of chocolate therefore gives off an odor that creates a first impression or emotion. Some smell so good it's almost a shame to bite into them!
The taste of chocolate 🫦
Here we are AT LAST! Put the chocolate between your teeth and bite into it. It should break cleanly. It goes into the mouth and should melt immediately, infusing your taste buds with a savory sweetness. The first aromas appear in the mouth. Note that the aromas will not be the same depending on the variety of cocoa trees and will also be influenced by the terroir, giving characteristic aromas for a certain origin or plantation. Venezuela will give notes of honey or caramel, for example, while Madagascar will surprise with a slight acidity. However, regarding taste, we are not going to advise you, as it depends entirely on you, the moment, your mood, or your desire!
And there you have it, you are now true chocolate tasting experts! So next time you bite into a bar, remember all these steps. Each chocolate tells a unique story, shaped by its origin, its terroir, and the expert hands that worked it. All that's left is to savor the moment and share your discoveries with your loved ones. So, ready to try the experience again? 😏
