How many chocolates should a tasting include?

Five or six pieces per person. Beyond six, palate fatigue means nobody can distinguish anything and the exercise stops being interesting. If you have more people than pieces, halve each chocolate rather than adding more varieties.

Should chocolate be served cold?

No. Chocolate tastes best between 18 and 22 °C — roughly Indian room temperature in winter. Refrigeration suppresses the aromatics and, worse, condensation on removal causes sugar bloom. If you must refrigerate in summer, move it to a cool room an hour before serving.

What does single-origin actually mean, and does it matter in India?

It means the beans come from one defined growing region rather than a blend, so the chocolate carries the flavour signature of that place. It matters for unfilled dark chocolate, where you are tasting the bean directly. In filled or coated pieces — dragées, caramels, brittles — the coating and filling dominate, and blend consistency is genuinely the better choice.

What causes the white film on chocolate, and is it spoiled?

It is bloom, not spoilage. Fat bloom comes from temperature swings; sugar bloom from moisture, usually condensation after refrigeration. It is entirely safe to eat but the texture is compromised and the snap is gone — which is why transit and storage conditions matter as much as the recipe.

← The Journal

{{ b.v }}

{{ it.lead }} {{ it.text }}

WhatsApp Us See the range

Also in the Journal

{{ post.title }}

{{ b.v }}

{{ b.q }}

{{ p.title }}