Close your eyes and allow a luscious piece of chocolate to slowly melt on your tongue…
So that tasting chocolate is a wonderful and successful experience for you, please make a note of the following advice:

Make sure you have a neutral palate before every tasting session. White bread or mineral water is very suitable to neutralize your palate. It is best to refrain from smoking or eating highly spiced dishes before the tasting.

Begin with tasting white chocolate, move on to milk chocolate and finally end with dark chocolate.

Chocolate tastes best at room temperature.

Experience the flavour by triggering all five senses:

	Look with care at the form, colour, glossiness and the object of desire as a whole. First impressions count.
	Feel the composition of the surface. Does the chocolate melt quickly under your fingertips? Can you break the chocolate into pieces easily?  Where it broke the edge should be smooth and not crumbly.
	Hold the chocolate to your ear and break it in half. Good quality chocolate breaks with a noticeable crisp, snapping sound.
	Hold a piece of chocolate directly under your nose and sniff. Close your eyes and concentrate on its aroma.
	Place a piece in your mouth and let it slowly melt on your tongue. How does it reveal itself to you?