In primo piano
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In primo piano
  Tasting chocolate  
Chocolate tasting signifies experimenting, analysing its organoleptic traits utilising all five senses. 

The results of the tasting may be varied as a function of the temperature and the humidity of the surrounding environment.  The room must be completely free of odours and the ideal temperature should not be above 20° C.

To perform an organoleptic analysis requires the following:

1) Arrange the types of chocolate or the chocolates in a sequence, beginning from the most delicate and finishing with the most persistent.

2) Drink Mineral water in between each tasting section, possibly sparkling, so as to clean the palate.

3) Note down the sensations and the aromas identified.

4) The taster must not have smoked recently or have any aromas in the mouth that could skew his or her judgement.

Visual Analysis

To be sure that one is about to taste an excellent chocolate it would be useful to observe the appearance, which must be luminous and homogeneous with a colour that is more or less intense according to the percentage of cacao present.

Tactile Analysis
Allow the chocolate to brush the lips and evaluate its smoothness or granularity.  A good chocolate must never be sticky.  Chocolate having just come into contact with the heat of the fingers must become malleable.

Aural Analysis

Break the chocolate and listen to the noise that produces the "snap".  The sound must be concise.  If it is not, this could be a reason to suspect added fats.

Olfactive Analysis

The intensity, the persistence, the richness of the aromas are to be perceived and then the primary aromas, (those typical of cacao) and the secondary aromas (those of the added ingredients - candied fruit, hazel nuts, almonds, etc.).  The evaluation of the blend, which is given to the whole, is important.

Taste Analysis
The chocolate should first be broken and then lightly crushed to achieve body temperature and begin to melt.  Afterwards the chocolate is spread all over the mouth so as to increase the contact surface area with the taste buds, so that the flavour notes can be perceived (sweetness, acidity, bitterness) and the tactile notes as well (astringency, roundness, and balance).