TASTING GUIDE—DESCRIPTORS

When you discern a flavor in a chocolate, think about descriptors and how the flavor can be clarified further. For example, if you discern apricot, it could be fresh, dried or cooked like jam. Here, we have outlined key descriptors:

baked
blackened
burnt
candied
caramelized
cooked
cultured
cured
distilled
dried
fermented
fresh
refined
ripe
roasted
toasted
unripe