A professional guide using the Coeur de Xocolat Look–Touch–Listen–Smell–Taste system
With chocolate-awards season fast approaching, it’s time to sharpen your senses and your tasting notes.
Chocolate tells a story long before it melts on your tongue, from the label design to the lingering finish, every cue shapes how we perceive flavour.
At Coeur de Xocolat, I teach students and tasting guests to approach chocolate through a structured sensory sequence.
Look, Label, Touch, Listen, Smell, Taste before mapping what they discover across the Eight Realms of Flavour
This framework draws on international tasting protocols, fine-flavour research, and decades of craft practice. It encourages mindful attention and a shared vocabulary that connects farmers, makers, and tasters an essential skill for judges and professionals heading into awards season.
Step 1: Look & Read the Label
Before unwrapping, pause to observe.
Design & Story:
What does the label communicate origin, variety, roast level, maker philosophy?
A well-crafted label can hint at what you’re about to taste: fruity acidity from Madagascar, nutty depth from Ecuador, woody balance from Ghana.
Transparency & Craft:
Seek details such as single origin, bean variety, harvest year, conching time, or direct trade. These clues reveal intent and craftsmanship.
Visual Impression:
Colour palette, typography, and paper texture all set expectations. Luxury minimalism may suggest refinement; bold colours often indicate experimentation.
When you unwrap, inspect surface gloss, colour, and mould definition they reveal temper, storage, and freshness.
Step 2: Touch
Feel the surface.
A smooth, even texture usually reflects careful refining and tempering.
A waxy or grainy feel can signal fat bloom or inadequate conching.
Step 3: Listen
Snap the bar near your ear.
A clean, crisp break signals correct crystal formation (Form V cocoa-butter structure) and good temper.
A dull thud suggests a temper fault or moisture exposure.
Step 4: Smell
Cup the chocolate in your hands for a few seconds to warm it.
Then inhale slowly.
Most aromatic notes floral, fruity, spicy, woody appear first on the nose.
Step 5: Taste
Let it melt slowly.
Map what unfolds through the Eight Realms of Flavour, noting how it evolves from first contact to finish.
The Eight Realms of Flavour
| Realm | Descriptor | What to Sense For | Typical Cues |
|---|---|---|---|
| Floral | Delicate, perfumed, aromatic | Ephemeral, blossom-like top notes | jasmine, rose, orange blossom |
| Fruity | Fresh, ripe, or dried fruit | Juicy brightness or gentle acidity | berry, cherry, apricot, tropical fruit |
| Nutty | Roasted or creamy undertones | Warm, toasted comfort | almond, hazelnut, cashew |
| Spice | Warm, woody, aromatic hints | Subtle heat or complexity | cinnamon, clove, ginger |
| Roasty | Deep cocoa, caramel, coffee-like | Rich, dark layers | espresso, toffee, molasses |
| Vegetal | Green, fresh, earthy | Herbaceous or tea-like | grass, green tea, olive leaf |
| Sweet | Natural sugars & vanilla | Gentle rounding balance | vanilla bean, honey, light caramel |
| Woody | Mature, dry depth | Cedar or forest-floor tones | oak, cedar, humus |
Practical Insights
Not all realms appear at once: Fine chocolate might reveal three to five in harmony.
Score intensity (0 – 5): Create your own flavour radar chart.
Layer your language: Identify dominant → supporting → finishing realms.
Connect label to palate: Compare what the maker promises with what you experience it sharpens sensory and critical awareness.
Guide pairings:
Woody-roasty profiles suit whisky or dark coffee.
Floral-fruity bars flatter delicate teas or sparkling wines.
Example in Practice
Label: Madagascar, Sambirano Valley 70 % single origin
Look: deep mahogany gloss.
Listen: Clean, resonant snap.
Smell: Red fruits and honey.
Taste: Strong Fruity (black cherry, raspberry) underpinned by Floral (violet) and a gentle Woody finish (cedar).
The Sweet realm stays restrained, letting natural acidity shine.
The Takeaway
By looking carefully at the label as well as the chocolate itself we begin to connect story, process, and flavour.
True tasting isn’t only about indulgence; it’s about awareness, craftsmanship, and respect for the journey from bean to bar.
As judging season begin
Whether you’re assessing award entries or refining your own palate, the Eight Realms and the Look–Label–Touch–Listen–Smell–Taste method provide a clear, structured language for discovery.
It’s time to let chocolate speak and to listen more closely than ever.
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