Here are some thoughts to ponder this Easter as you chomp into eggs, bunnies and other chocolaty treats
AROMA. As with wine, some of the first clues to flavour are in the nose. Before even tasting, rub the piece of chocolate with your thumb to warm and release its aroma. Hold the chocolate to your nose in cupped hands, like a brandy snifter, to capture and hold the aroma close. Sniff or draw slow breaths. At first chocolate may simply smell “chocolaty.” But as you compare one piece with another you will notice general differences in richness, intensity, sweetness and earthiness. You’ll pick up on lower notes and higher notes. The aroma of some chocolates is faint, while that of others is intense. You may then detect even more specific differences.
Milk chocolates often give off aromas of milk or cream, or caramel or malt. Dark chocolate aromas may be characterized by toasted nuts, roasted coffee, dried fruit or wine. Some chocolates have floral or fruity qualities; others smell more roasted or nutty. As with flavor, each chocolate brand has a signature aroma. This comes from the blend or selection of beans and their quality, as well as the manufacturer’s roasting and conching methods. There is no end to the specific notes that you can pick up with practice and no limit to the words that you may use to describe them