Tasting chocolate like an expert

For some people, the best way to consume chocolate is to ravenously inhale it. Don’t even sit up for air until it’s finished and the evidence is all over your face and hands. While we won’t argue with how anyone chooses to experience their chocolate bar, there is some benefit to taking it slow on occasion.

Eating slowly allows us to savor all of the different sensations and notes within the chocolate. That’s right - just like wine, chocolate carries different notes. That’s because there can be subtle flavor variations based on the bean that is used, how it is grown, and the roasting process. The journey of the bean gives the chocolate bar all of its complexity.

It’s even possible to become a professional chocolate taster. A taster can tell a chocolatier what they can do to improve the taste experience. In order to do that, they have to consume the chocolate in a very deliberate way. If you’re jealous of this career, stay with us. We’re going to walk you through how to taste chocolate like an expert so you can start practicing for your future job interview.

Cleanse your palate.

Tasting chocolate properly starts with the palate. You don’t want your experience with the chocolate to be obscured by anything else you consumed throughout the day. So set yourself up for success with a crystal clear glass of water, with no flavor enhancers or lemon wedges. Try to avoid consuming pungent foods before your taste test.

Invite all the senses.

You might be tempted to think that tasting chocolate is purely an exercise in taste. We can see why this might be the case. But, have you ever heard the expression, “You eat with your eyes”? That’s a perfect example of how tasting is not just done with your taste buds. All of the senses are incorporated in this endeavor.

In fact, eating is the last thing you should do. Start the process by observing the chocolate with your eyes. An exceptional bar of chocolate should be perfectly smooth with no irregularities or discolorations.

Now, give it a smell. See if you can pick out the different notes of the chocolate bean before you even taste it. Just as taste will vary between chocolates, so will smell. Feel the surface, which should be smooth and without any bumps or cracks.

Time to taste.

Finally, you’re ready for the real treat of this test. Time to taste the chocolate. But don’t forget, we’re still in professional mode. Notice that we say “tasting,” not “eating.” That’s because this process is slow and deliberate, and the primary focus is the tasting part - not the eating.

Take a very small bite of chocolate and mull over the experience for a few moments. What flavors jump out at you? It is fruity, floral, or nutty? Maybe all three? Sweet or robust? Find all of the adjectives that can describe the taste. It might be interesting to compare it to what you smelled earlier. This whole process should take a minute or more, which might seem like a long time, but this is how you appreciate all of the complexities in your chocolate bar.

Once the chocolate melts, take note of any lingering aftertastes. You can assess what worked and what didn’t, overall impressions, and how it compared to other chocolate you’ve tried. We are all individuals with preferences, so it’s okay if you don’t like one chocolate flavor and prefer another. It doesn’t mean that that chocolate is bad - just that it doesn’t mesh with your preferences.

But there are some standards that are objectively good or bad for chocolate, like smoothness, richness, and finish. This is what you’re really trying to discover for the chocolatier: how they can make their chocolate reach a higher quality grade.


Now that you’ve gotten a glimpse into the world of a professional chocolate taster, you can get an idea for what it takes to do the job well. It’s not quite as simple as it seems! A successful chocolate taster has an appreciation for nuance and understands chocolate standards of perfection. If that’s not you, don’t worry, though. We fully support consuming chocolate as quickly and happily as possible.