How to evaluate chocolate

Evaluating chocolate

There are four things to consider when evaluating chocolate

Firstly - how does it look - the Presentation - it should have an even glossy surface. Lack of gloss may well indicate that chocolate is stale

Snap is how the chocolate breaks. Good chocolate should break in a decisive definately way, if it is too dry it will break reluctantly taking more effort and if it folds then it is almost certainly too warm!

The Mouth Feel is the texture of the chocolate in your mouth
Dry gritty is the lower end of the scale with moist smooth at the top end.

Taste is based on sweetness (% of sugar), chocolatitude (due to % of chocolate liquor) and bouquet (quality of beans)

For many people there is also a price factor. You should taste lots of chocolate - including cheap and expensive stuff and work out for yourself where you feel your preference lies.

Type of chocolate
Presentation
Snap
Mouth Feel
Taste - sweetness - chocolatitude - bouquet