All our senses play a role in assessing the quality of dark chocolate.
Appearance: the chocolate must be smooth, high gloss and mahogany brown to black.Smell : the chocolate should not smell too sweet
Sound : the chocolate must clearly crack when breaking. If it shatters, the chocolate is too dry, if it does not break, it is too waxy.
Feeling : Chocolate with a high cocoa content melts quickly in the hand. In the mouth it should feel soft, certainly not granular and it should melt quickly.
Tasting : chocolate contains a range of flavours and aromas that continue to develop in the mouth. The most important ones are bitterness, with a hint of accidity, sweetness with a suspicion of sourness and a miscurable bit of salt, which releases the aromas of cocoa, vanilla, pineapple, banana and cinnamon.