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.
astringent (dry, tannic)
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.
sour (acidic, tart)
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.