Make sure you neutralise your palette
If you are trying several varieties in succession make sure you neutralise your palate in between each tasting. White bread, weakly brewed rose hip tea or mineral water are ideal. Before embarking on your tasting journey, refrain from smoking or eating highly spiced foods.
Commence your tasting with the chocolate with the lowest percentage of cocoa and gradually work up to the intenser higher cocoa varieties: start with white chocolate, then milk chocolate and finally dark chocolate.
Chocolate is best tasted in a calm atmosphere so that you are able to concentrate on your senses. In the following we will explain the main principles.