Each chocolate sample was tasted separately while examining all five of the following categories.
Appearance - What does is look like? Sheen, bloom, even texture, color. Color should be even with a nice gloss, no discoloration, spots or cloudiness.
Snap - What does it sound like when you break it or bite into it? Should sound clear, crisp - this is a sign of a proper temper. The chocolate should not bend or crumble.
Aroma - Similar to tasting wine. This is a matter of subjectivity. Fruity, spicy, floral, etc. Anything goes. Do you smell leather, tobacco, dirty socks? Say it.
Mouthfeel - Smooth, not grainy or gritty. It can feel velvety or creamy, or it can be waxy or greasy.Taste - Descriptors similar to aroma. Allow the chocolate to slowly melt on the tongue. Different tastes will emerge at different stages of consumption.
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