TASTING GUIDE—SENSATIONS

Chocolate is sensuous. We have outlined sensations that you may experience while savoring chocolate. They are divided into five categories—aromatic, feeling, tactile, taste and timing. 

Aromatic 
ambrosia
cacao
earth
floral
fruit
grass 
nut 
smoke 
spice
wine
wood

Feeling 
balance
bland 
bold       
bright      
complex
deep
delicate
flat
light
rich
sexy
sharp
soft
sweet
wild

Tactile 
astringent (dry, tannic)
creamy
fine
grainy
smooth
thick
velvety

Taste 
bitter
salt
sour (acidic, tart)
sweet
umami (savory)
 
Timing 
crescendo
fleeting
gradual
lingering
long
quick
upfront 
 
Off-flavors
You may perceive an aroma that is off. Off-flavors in a chocolate may be attributed to the following: under- or over-fermentation; drying method and time; improper raw beans storage, handling and shipping; production parameters; roasting method and packaging.
Some off-flavors include:
ash
burlap
carbon
cardboard
cheese
ham
hay 
metallic
mold
musk
musty
oily
perfume
petroleum
phenolic
rubber
smoke
straw 
vinegar
yeast