Davis claims to have pioneered the world's most sophisticated chocolate tasting method.
“It turns out that how you sample the chocolate is as [important] as the chocolate you sample,” he said.
The method involves rubbing the widest surface area of a chocolate piece about the size of a nickel.
Step two, sniff the chocolate in small puffs of breath, keeping the mouth open partially. This trains the palate on what it is about to taste.
Next, place the chocolate on the tongue and press and rub the piece against the roof of the mouth for about 15 seconds, more if the chocolate is cool in temperature. Then chew the chocolate and move the flavors from the back of the tongue on the sides up to the tip of the tongue.
Distinct flavors arise from this, from fresh bread to blackberries or cherries.
Every step of the way — from fermenting the bean to winnowing (peeling), to roasting and conching — affects how the bean will taste.
“At every step you can destroy the potential that the chocolate has to offer.”
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