Iván Murrugarra is an economist by profession and a lover of cocoa, which he has even tattooed on his skin. He is nowadays a maître chocolatier and makes the Cacaosuyo chocolate. Iván explains the best way to taste chocolate is to try and try over and over again. The differences between chocolates, like with good wines, are due to the plots of land where the cocoa was grown, which is why he travels to the fields and promotes investigation and development of his cocoas, which he exports to the entire world after tasting each harvest.
For chocolate tasting, you break the chocolate bar in pieces. The chocolate should have a minimum cocoa content of 60%. The tasting should always begin with the least intensive varieties. Iván explains that the sensation should be pleasant, and the chocolate should dissolve slowly in the mouth. The texture and the final aromas depend on the last manufacturing step, which is called conching and determines the particle size, measured in microns. The rest is a question of taste, but you should always avoid chocolate containing hydrogenated fat.
- It is recommended to not open the chocolate until right before you the tasting, so it doesn't lose its aromas, and the latter don't mix with other scents.
- The chocolate should have a temperature between 20° y 24°C.
- You can drink water to clean the taste buds in-between the different varieties to be tasted.
- Don’t keep the chocolate in the fridge, store it in a cool place, at a temperature between 16° and 18°C.
- Don’t store chocolate close to other products with intense aromas. Chocolate is a fatty product, so it absorbs other aromas.