From its roots in the ancient civilizations of South America to its evolution as a European luxury good, chocolate has been with man for centuries. More recently however, chocolate has evolved into a gourmet pleasure. Single origin bean sources and exotic inclusions have moved chocolate out of the candy aisle into mainstream and high-end retail and the oft-described health benefits of dark chocolate both on blood lipids and blood pressure have created a surge in demand for these complex treats.

Fine dark chocolate, like fine red wine, should be approached methodically. First, the palate must be cleared; a tepid glass of water will usually suffice. This will allow one to taste subtleties that may otherwise have been masked. Next, break off a piece large enough to coat the entire mouth - about two sugar cubes worth will do – and always taste at room temperature as cold will dull taste senses. When the chocolate is fractured it should snap away from the bar – indicating the quality of both the product and the manufacturing process. Also note the broken surface of the bar. It should have a very fine granularity while the bar itself should show color hints of brown and orange. Smell the chocolate to find any hidden aromas. Now let the chocolate reach body temperature in your mouth. It should spread smoothly and evenly and without a hint of graininess. Once you’ve enjoyed this bite, make a mental note as to how long the tastes linger.

Finally, you’ll note that while Brix does list the “% cocoa” on the label, high percentage products many times represent a high content of a poor quality cocoa. Buying dark chocolate by virtue of its cocoa content is tantamount to buying wine for its alcohol content. It’s really the taste that reflects the quality of the product. Please trust your palate and avoid the “higher is better” scam.