Chocolate, according to Domori
Taste and memory can be trained, educated, and refined.
Taste in particular should not monopolize the experience of a formal tasting, because you should also rely on sight, smell, touch and sound to fully appreciate the qualities of aromatic cacao.
Domori was the first company in the world to create a tasting code for chocolate that involves all five senses, creating a complete sensory experience.
On the palate, the Domori tasting code evaluates three aspects:
Intensity: The assessment of the fullness of a single aroma.
Complexity: The evaluation of the number of different aromas.
Finesse: The overall quality of aromas.
Persistence: How long the aromas last on the palate.
Sweetness: This is a natural characteristic of high quality cacao.
Bitterness: This must be perceived to the right degree of pleasantness. When excessive, the fault is attributed to insufficient fermentation or poor cacao quality.
Acidity: This is precursory aromatic development. Again, when excessive, the fault is due to errors of fermentation or processing.
Tactile finesse: Judged based on the micronization of solids emulsified in cacao butter.
Astringency: This must be imperceptible, almost absent. This sensation comes from diminished lubrication of saliva.
Roundedness: This sensation is one of creaminess and body, sensed when the chocolate is melting in your mouth. It is directly correlated with the quality of fermentation and the natural quality of the cacao.
It is a long-standing controversy: what to drink with chocolate?
Domori's professional tasters have developed the answer to the question “what to drink with Domori Single Origins chocolate?". The following diagram summarizes the results of the research and the chosen selections.
The pairing guide for liquors and chocolate can transform the simplest after-dinner drink into an elegant moment. Your tasting journey can start from a Single Origins chocolate or from a specific liquor.
For example, you can understand how a grappa matches with Arriba, Sur del Lago or Puertofino; or how Apurimac, Sambirano and Porcelana enhances the different notes of a Calvados.