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 for a full appreciation of 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 perceptions: scent, taste, and touch.
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. Acidity is necessary for 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.
Roundness. 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 has its own ideas about it. The diagram below summarizes the results of researches as well as selections. “What to drink with chocolate” sounded too much like a generic question, so Domori tasters have struggled to find the answer to this other question: “what to drink with Domori single origins chocolate?”.
The guide for the matching between liquors and chocolate can transform the most simple after-dinner into an elegant moment: you can try tasting paths that start from a chocolate single origin, 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 enhance the different notes of a Calvados.