The 5 Senses of Tasting
The chocolate sensations that Whistler’s creates can be measured by all our senses. By using sight, smell, touch, hearing and above all taste make the experience of eating chocolate unique and forever desirable.
Sight – assess the density and richness of colours and the gloss to indicate a well tempered and moulded product.
Smell – the aroma of chocolate is critical to taste and can define the quality of the chocolate and its origins as well as the unpleasant odours of age and dryness.
Taste – is all important as we judge the sweetness, intensity, acidity and balance. Who are we kidding like fine wine we all have our favourites and either end of the chocolate scale, taste is a highly personal sense.
Touch – is the surface smooth and does it melt in your hands or is it too cold or warm.
Hearing – we all know about the ‘snap factor’ when the chocolate breaks. This is an indication of a well tempered chocolate but it can also be too cold or no snap can define a warm non tempered product.
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