Tasting
The flavor of chocolate is according to Domori 50% due to the cacao raw material, 10% to its territory, 20% is due to the fermentation and drying process, and 20% is related to the roasting, refining and conching process.
When trying a new type of chocolate first view the color and smell its aroma. The bite off a piece, chew it, while letting it melt in your mouth. The surface should be shining; the sound when breaking a piece of chocolate should be a clear snap. Taste the sweetness, acidity and bitterness, and evaluate the aromas, which in a good quality chocolate may be described as some of the following:
- Berries
- Butter
- Caramel
- Cheese
- Citrus
- Coffee
- Dried fruit (figs, raisins, dates)
- Flowery
- Forest
- Herbal
- Honey
- Marmalade
- Nuts (peanuts, almonds, walnuts, etc)
- Ripe fruit
- Spices (pepper, cinnamon, licorice, or vanilla)
- Tobacco
- Wood
Rating
In this blog we use a rating scale from 1 to 5.
Top rating: 
Superior quality:
Good: 
Acceptable: 
Bad: 
We also state the type of chocolate because a good quality mass-produced sweet chocolate candy may deserve high rating, even though it is very much different from a premium bittersweet dark chocolate bar made with beans from a carefully selected cacao plantation.
[Previously we used a rating from 1 to 10, but have now changed]