How to Taste 95% Wicked Dark Chocolate Like a Pro

Tasting 95% dark chocolate is a journey, not just a snack. With its intense cacao content and minimal sugar, this chocolate demands your full attention. Whether you're a seasoned enthusiast or a curious newcomer, learning to taste it properly can unlock a world of complex flavors.

Taza Chocolate's stone ground bars, like the 85% Super Dark or the 95% Wicked Dark, are crafted with a unique process that preserves the cacao's natural character. In this guide, we'll walk you through a professional tasting method that helps you appreciate the nuances of high-percentage dark chocolate.

Prepare Your Palate

Before you even unwrap your chocolate, make sure your palate is clean. Avoid strong flavors like coffee, garlic, or spicy foods for at least an hour beforehand. Drink room-temperature water to hydrate your mouth, and have a neutral cracker or plain bread on hand to reset your palate between bites.

Set the stage: choose a quiet, well-lit space. The environment affects your perception, so minimize distractions. If possible, use a white plate to view the chocolate's color and sheen. This preparation ensures you can focus entirely on the sensory experience.

• Avoid strong flavors before tasting.
• Drink water and have neutral crackers ready.
• Use a white plate to observe the chocolate.

Observe the Appearance

Take a moment to look at your chocolate. High-percentage bars like the 95% Wicked Dark have a deep, almost mahogany hue. The surface should be smooth with a slight sheen, indicating proper tempering. Taza's stone ground chocolate may have a slightly rustic texture, which is a sign of its artisanal process.

Notice any variations in color or texture. These can hint at the bean origin and processing. The 85% Super Dark, for example, might appear darker and less glossy than a milk chocolate, but that's expected. This visual inspection primes your brain for the flavors to come.

Listen to the Snap

Break off a small piece of chocolate. Listen for a clean, crisp snap. A sharp snap indicates a well-tempered bar with a good cocoa butter content. Taza's stone ground chocolate may have a slightly softer snap due to its rustic texture, but it should still break cleanly.

The sound is more than just auditory; it's a clue to the chocolate's crystalline structure. A dull or crumbly break might suggest improper storage or lower quality. For the 95% Wicked Dark, expect a firm snap that signals its density.

Inhale the Aroma

Bring the chocolate to your nose and inhale deeply. The aroma of high-percentage dark chocolate is complex, with notes of dried fruit, earth, and sometimes a hint of smoke. Taza's stone ground process often imparts a unique, slightly nutty scent. Take your time to identify different aromatic layers.

Try breathing in through your nose and out through your mouth. This technique can help you detect subtle nuances. The 95% Wicked Dark has an intense, almost savory aroma that evolves as the chocolate warms in your hand. Let it sit for a few seconds before tasting.

Taste Mindfully

Place the piece on your tongue and let it melt slowly. Do not chew. The heat of your mouth releases the chocolate's volatile compounds, allowing you to experience its full flavor profile. Notice the initial burst of bitterness, then the gradual emergence of fruity or floral notes.

As the chocolate melts, pay attention to the mouthfeel. Stone ground chocolate like Taza's has a slightly gritty texture, which is a hallmark of its traditional method. This texture can enhance the tasting experience. Swirl the chocolate around to coat your palate, and take note of the finish—how long the flavors linger after you swallow.

• Let the chocolate melt slowly on your tongue.
• Notice the texture, especially the stone ground grittiness.
• Observe the finish and how long flavors persist.

Pair with Complements

While 95% dark chocolate is bold on its own, pairing it with certain foods can elevate the experience. Try a small sip of water or a piece of apple to cleanse your palate between bites. For a savory contrast, a tiny pinch of sea salt can balance the bitterness.

Taza's Salted Almond bar is a perfect example of how salt enhances dark chocolate. The combination of crunchy almonds and the intense cacao creates a harmonious balance. You can also experiment with pairing your chocolate with a robust coffee or a full-bodied red wine, but be mindful that strong flavors can overpower the chocolate's subtleties.

• Use water or apple slices to cleanse your palate.
• Add a pinch of sea salt to enhance flavors.
• Pair with coffee or wine cautiously.

Tasting 95% dark chocolate is a skill that improves with practice. By following these steps, you'll develop a deeper appreciation for the complexity of high-percentage bars. Whether you choose Taza's 95% Wicked Dark or the 85% Super Dark, remember to savor each moment. Happy tasting!