Chocolate tasting
If you want to learn more about the world of chocolate, taste the world's most highly awarded chocolates, and learn how to recognize quality chocolate, then this chocolate tasting is just for you. A tasting voucher is also sure to please a loved one as a gift :-)
What awaits you at the chocolate tasting?
A pleasant talk about chocolate with Míša Dohnálková, the founder of Míšina čokoláda
- you will learn how chocolate production works using the bean-to-bar method,
- you will try our dark, milk, and white chocolates,
- you will taste chocolates that won a gold medal in the global Academy of Chocolate Awards in London,
- you will learn how the Velvet Chocolate was created and what the Great Taste Awards judges said about it when they gave it the highest rating,
- you will also taste the cocoa beans from which we make our chocolates,
- after the tasting, you can purchase chocolates directly on-site with a 10% discount,
- and there will also be space for questions.
Product sorting
Brands
List of products
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Where does the chocolate tasting take place?
The tasting takes place at Node5, located at Radlická 50, Prague 5, Smíchov. Paid parking is available on-site.
The tasting lasts approximately 1.5 hours.
We look forward to seeing you!
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Chocolate tasting is a wonderful experience. Similar to wine or coffee, premium bean-to-bar chocolate offers a fascinating range of tastes, scents, and aromas worth discovering. In this article, we will look at how to correctly taste chocolate and everything that can be discovered.
- Selecting the right chocolate
The first step to a successful tasting is choosing high-quality chocolate. It is important to realize that not every chocolate is suitable for tasting. Industrially produced chocolates are not made from high-quality cocoa beans. Craft chocolates use cocoa beans labeled Fino de Aroma. These are the highest quality cocoa beans and are characterized by a unique taste. Chocolate made from them smells wonderful and has a balanced, full flavor with fruity, floral, and nutty tones. Industrially produced chocolates are often made from over-roasted cocoa beans, which is why they taste bitter. At the same time, they contain additives that overpower the taste of the cocoa beans, such as excessive amounts of sugar and sweeteners, preservatives, or vegetable fats replacing cocoa butter. For a true gourmet experience, it is best to choose bean-to-bar chocolates.
At the same time, it is good to experiment with different types of chocolate – from dark (bitter) to milk, to chocolates flavored with exotic ingredients such as chili, salt, spices, or fruit. A special category is so-called "single origin" chocolates, which are chocolates made from cocoa beans originating from one specific area, influencing their unique flavor profile. All chocolates from Míšina čokoláda are single origin.
- Preparation for the tasting
Chocolate tasting should be a relaxing experience. If you come to us for a guided chocolate tasting, we will take care of the pleasant atmosphere and guide you through the tasting. If you are tasting alone or with friends, it is important to set aside time and space where you will not be disturbed. Ideally, the environment should be well-lit and pleasant so that all senses can focus on the chocolate.
Before the tasting, it is good to cleanse your taste buds, for example by drinking a glass of water. Some also recommend neutral foods, such as unsalted bread or polenta, to remove any lingering tastes in the mouth.
- The first step is appearance
When tasting chocolate, you use all your senses and should start with the appearance of the chocolate. Look at the surface of the chocolate – high-quality chocolate should have a glossy, smooth surface without spots or bubbles. The color can range from dark brown to black for dark (bitter) chocolates and from light brown to creamy for milk chocolates. White chocolates usually have a creamy color, but depending on the flavor, they can have any color - green, pink, purple, or even orange. The appearance of the chocolate can tell you a lot about its quality – a gloss indicates correctly performed tempering, which is the process that ensures shine and proper melting of the chocolate.
- Scent – the key to the chocolate world
Scent is important when tasting chocolate. Smell it before you taste it. High-quality chocolate should have a distinct cocoa aroma, complemented by various undertones such as nuts, fruit, or spices. The scent can reveal a lot about the quality of the cocoa beans and the way the chocolate was processed.
- Structure and snap
The next step is examining the texture and snap of the chocolate. In high-quality chocolate, the break should be sharp and clean. When you break the chocolate, it should snap. This indicates proper tempering and quality production.
If the chocolate is too soft to the touch or crumbles, it may mean it was exposed to unsuitable storage conditions or is of lower quality and contains vegetable fats.
- The taste itself – the peak of the tasting
Finally comes the most important part of the tasting – the tasting itself. Place a small piece of chocolate in your mouth and let it gradually melt on your tongue. You should never bite the chocolate, as this deprives you of the flavor experience.
Notice the first flavors that appear. Gradually, as the chocolate melts, other layers of flavors may emerge, such as fruitiness, floral tones, nutty or earthy tones. Each type of chocolate offers a different palette of flavors that change depending on what kind of cocoa beans were used in production and what the processing method was.
It is also important to monitor the texture of the chocolate in the mouth. High-quality chocolate should be smooth and creamy, without a grainy feeling. It should melt on the tongue. The mouthfeel is one of the indicators of whether the chocolate was made well and with high quality.
- Aftertaste – the lingering flavors
After swallowing the chocolate, observe how long the flavors linger in the mouth. High-quality chocolate should have a long-lasting aftertaste that gradually reveals further flavor nuances. This "aftertaste" is considered very important in evaluating chocolate because it speaks to the complexity and balance of the flavors.
- Tasting different types of chocolates
For advanced tasting, it is interesting to taste chocolates from different locations. Single origin chocolates, meaning chocolates made from beans from one area, have specific flavor profiles that can reflect the climate, soil, and way the cocoa trees are grown in that area. For example, chocolate from Peru may taste like citrus, pineapple, and bananas, and chocolate from Madagascar may taste like fresh red fruit.
The next level of tasting is sampling chocolates with additives. Chocolates with sea salt, fruit, or spices offer a new flavor dimension and can bring unexpected flavor combinations.
- Pairing
Similar to wine, it is interesting to try various combinations with drinks during a chocolate tasting. Pairing chocolate and drinks can significantly highlight or even reveal hidden flavors in the chocolate, thus enriching the overall experience.
Chocolate tasting, like wine or coffee tasting, brings new flavor experiences. So next time you treat yourself to high-quality chocolate, try to enjoy it according to our instructions, and you will be surprised at everything you discover.