Sensations

Chocolate is incredibly sensuous—it embodies a complexity and depth that transcends most other culinary pleasures. Over 500 aromatic elements make up chocolate; their unique interaction elicit the luscious feeling of chocolate we all know and love.

While savoring chocolate, you may experience a range of sensations. We present them here across 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

Note, astringency should be minimal, so as not to diminish the sensation of the mouthfeel as the chocolate melts. A full, velvety texture is important in bringing all of the components deliciously together.

Taste 
bitter
salt
sour (acidic, tart)
sweet
umami (savory)

Note, chocolate is bitter, sour, and sweet—each aspect is integral to chocolate flavor. A slight bitter taste should be balanced by the sweetness of the sugar. A subtle note of acidity enlivens and pulls the more pronounced flavors forward.

Timing 
crescendo
fleeting
gradual
lingering
long
quick
upfront