DON'T EAT OUR CHOCOLATE. SAVOR IT.

VIDEO: JEAN-FRANÇOIS ROUZÉ

THIS CHOCOLATE IS DESIGNED TO BE SAVORED, NOT INHALED. 

At Chocolat-e, we’re all about the tasting experience. That’s why we created this gourmet chocolate that will blow your mind, and change your perception of chocolate… forever. But only if  you savor it.

EAT VS. SAVOR

You can eat chocolate, bite and chew it the first second you put it in your mouth, enjoy the crunchiness, and miss more than 70% of the aromas --and be deprived of the full pleasure!

Or you can savor it.
We’re talking about gourmet chocolate here: not a lot of chocolates are designed for being savored, alas. Take your time and you will discover a truly unexpected world of aromas. And change your relationship with chocolate forever. Promise.

THE (ENJOYABLE) RITUAL

Like fine wine tasting, gourmet chocolate tasting has its “connoisseur” ritual. Enjoyable and very rewarding for your senses.

1. SMELL

Approximately 80–90% of what we perceive as "taste" is in fact due to our sense of smell, interesting eh? 
So “prepare” your palate by smelling the chocolate. Just like perfume, chocolate has top notes and bottom notes, light ones and heavy ones. The lightest ones are the first to leave when you breathe  and can go unnoticed if you are not concentrating. The same goes for heavier notes, which you can identify at the end of your breath.

If you do the “Discovery Box” tasting and go through the six different origins, you will discover six different aromas, the first indicator that terroir is everything for pure and natural ingredients.

2. BREAK

Break a piece  of chocolate, small enough to fit under your tongue. If you hear a snap when you break it, it means the chocolate was well tempered

3. LET IT MELT

Now we’re facing the most difficult part of the tasting. Put the piece of chocolate under your tongue and let it melt. 
Wait. 
Give time to the chocolate to warm up and release its aromas.  
Let it melt.
Wait. 
Wait until it’s melted enough you can feel your palate flooded with a series of amazing notes  you were not expecting with chocolate.

4. RECOGNIZE 

Another challenge is to put a name on the flavor. You recognize the taste, but can’t always name it.
Start by defining the aromatic domain: flowers? fruits? roasted? spicy? Taste is very personal, it’s the sum of your culture, your habits, your experience and how your brain connects names to sensations.    

5. ENJOY 

The most important phase of the chocolate tasting. 
Take another bite now that your palate has been introduced to this chocolate and discover even more pleasure, perhaps some extra flavors you didn’t notice at first.

6. REPEAT 

Practice is key. Please let us know if we have created another monster!

WE MADE IT EASIER FOR YOU

The bottom right of our bars is designed as a taster. Easy to break, easy to put under your tongue, easy to melt. Use it to prepare your palate for a fantastic gourmet journey.
Enjoy