Proceed deliberately and with great awareness: step by step and use all of your senses - you must see, feel, smell, taste and relish the chocolate. Start with the mildest sample which has the lowest amount of cocoa. Break off a small piece. Already by feeling and breaking you can recognise the delicacy and the structure.

Rub the chocolate between your thumb and index finger to warm the chocolate and to release the volatile aroma components. This is your first opportunity to distinguish through your sense of smell the various aspects of a complex experience.

When biting you notice the snap which reveals to the softness and the texture. Chocolate with a high content of cocoa is more solid (with the exception of chocolate made of pure variety bean Criollo) while cream and milk chocolate feel more velvety.

While you let the piece melt on your tongue, take in the diversity of aromas. You sense the diversities of the flavours sweet, sour, bitter and the cooling contact of the chocolate on your tongue. Hold your breath for a short moment and then exhale in phases through the nose. This enhances the sense of aroma and allows you to experience the varied nuances of chocolate aromas: sweet as caramel and vanilla, intensive as macadamia nuts, strong as espresso, fragrant as orange blossoms, fruity as plum preserves or blackcurrants. The aromas develop to the full in your mouth. There are over 600 different natural aromas hidden in a piece of chocolate!

Premium Chocolate develop their taste slowly but then remain for a while pleasantly on the palate before they offer a sensuous finish.

Our fragrance and aroma wheel will be of great value for your chocolate tasting session. Celebrate premium Chocolate, discover and enjoy the intensity and finesse of the original, noble-grade cocoa.

Tip: Taste premium Chocolate late morning (11:00 am) or late afternoon (6:00 pm) as your senses are most receptive at this time of day. The ideal temperature for chocolate tasting is between 20° and 23°C (68° and 73° F).