So how to tell good chocolate, I think people get called up a lot on and percentages so 70% chocolate is a good chocolate, but you can still have a bad 70% chocolate, so it depends on how well has been made because, the quality of the beans and how much care has been taken into it when you make it, so don't get hung up on percentages.
We look for a nice chocolate here is a nice dark sheen, shiny, dark, so good colour, a good smell, looks appetising, and when you snap it, it’s got a really good snap on it, yeah and that’s what you look for in good chocolate and when you taste chocolate you want to put in your mouth on your tongue let it melt, and let the aromas fill your nose and mouth and comes try and pick out the roasted notes if it’s been over roasted if it's been nicely roasted
the acidity level so that will determine where the bean has come from sometimes, if it’s got any fruity notes so say it might have been grown in an area where their are other trees been growing which have fruit berry’s or other such things or if it’s been lathery or if it’s got a leathery or if it’s got tobacco, or it’s been near a volcano sometimes it picks up some of the smoky notes from that as well.
So put it on your tongue let it melt, make sure you use all of your tongue and then when you’ve eaten it should remain and languor, it should have length on it, a good quality chocolate should have a good length on it and it’ll last on your pallet and it won’t disappear straight away like cheap quality chocolate would.
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