How to Taste Chocolate - Lesson 2
In lesson 1 of how to taste chocolate
 you evaluated your chocolate bar in regard to texture, sheen and discoloration or blemishes. If the chocolate bar has a smooth, even texture with a glossy sheen to it and no discoloration or blemishes, you have yourself a nice piece of chocolate so far — from the chocolate connoisseur’s viewpoint.
 And if it didn’t match up to those characteristics, feel free to eat it anyway!
Now it’s on to the next step in performing chocolate tasting like a true chocolate connoisseur:Â Are you listening…
…for the snap?
Break a piece of chocolate from the chocolate bar you’re using for your chocolate tasting lessons. While doing so listen to the snap. The snap of the bar should be clean and crisp. Basically, clean means no crumbling and crisp means you hear the snap loud and clear. It’s a clean break!
A chocolate bar with more cacao content will be harder than one with less cacao content. The snap will be more crisp in a bar with higher cacao content.
That’s not to say that a chocolate bar with less cacao content is bad or that one with more cacao content is the best. Isn’t what tastes best really an individual decision anyway? You know what you like when it comes to chocolate. Learning to properly taste chocolate is just another way for you to expand your chocolate tastes.
So just know the snap can be an indication of, or clue toward, cacao content. (Of course, you could always read the label or research the ingredients too if you’re interested in learning the exact cacao content.) Snap also can indicate tempering. Well-tempered chocolate has a good snap.
So can you guess which chocolate bar will have the most pronounced snap?
It’s dark chocolate that will have a crisp snap. Milk chocolate and white chocolate will be softer and won’t have such a clean snap.
Stay tuned for the next chocolate tasting lesson coming soon so that you too can be not just a chocolate lover but a chocolate connoisseur.