Tasting Code

Chocolate according to Domori

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The sense of taste and memory must be trained, educated and refined.

Taste, in particular, should not monopolise the tasting experience, leaving room for sight, smell, touch and even hearing, for an all-round appreciation of the qualities of aromatic cocoa.

Domori was the first company in the world to create a chocolate tasting code, which involves all five senses in a unique sensory experience.

On the palate, the Domori tasting code evaluates three types of perception: smell, taste and touch.

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Olfactory perceptions

Intensity: Evaluation of the volume of a single aroma.

Wealth: Evaluation of the number of different aromatic tones.

Fineness: Evaluation of the combined quality of aromas.

Persistence: Evaluation of the duration of aromas on the palate.

Taste perceptions

Sweetness: A quality of premium cocoa.

Bitterness: This must be perceived as a pleasant quality. Too much bitterness is caused by unsatisfactory fermentation or poor quality cacao.

Acidity: Acidification is necessary for the development of aroma precursors. Here too, excessive acidity is caused by fermentation or processing errors.

Tactile perceptions

Tactile finesse: Judged on the basis of the micronisation of the emulsified solids in cocoa butter.

Astringency: Must be imperceptible, almost absent. This is a drying sensation created by the lack of lubrication from saliva.

Roundness: A feeling that may be described as rounded, with a creamy and full-bodied feel while the chocolate melts on the palate. It is directly related to the quality of fermentation and the genetic quality of the cacao.

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