The Art of
Tasting
A Journey through the Five Senses
Discover Cocoa Through All Five Senses
Domori was the first company in the world to develop a tasting method that engages all five senses, turning each tasting into a journey of discovery.
A pioneering approach that invites you to explore the beauty and aromatic complexity of fine cocoa.
SIGHT
Chocolate tasting begins even before the first bite. The eyes are the first tool of analysis, capable of picking up important details about the product's quality.
Observe the surface of the bar: it should appear even, elegant and well defined.
A glossy finish speaks of correct processing, while the color can offer clues to the cocoa's origin and the aromatic profile you'll find when tasting.
Take a few seconds to admire the chocolate. It's the first step in preparing the mind for the sensory experience about to begin.
What to look for:
- Shine and evenness of the surface
- Intensity and shades of color
- Overall appearance of the bar
- Care taken in processing
Sound
Chocolate speaks through sound too.
Slowly break off a small square near your ear and listen carefully. A high-quality dark chocolate produces a clean, crisp, decisive snap: the characteristic sound of a well-crystallized structure and correct tempering.
This small, often overlooked gesture is one of the most surprising moments of tasting, and it anticipates the sensations that will follow on the palate.
What to listen for:
- A clean, decisive snap
- A dry, crystalline sound
- A clean break
Smell
Every exceptional chocolate reveals its character through its aroma.
Bring the chocolate close to your nose and inhale gently, allowing its bouquet to unfold naturally.
The aromas reflect the cacao variety, its origin and the care devoted to fermentation and drying. Fine cacao is distinguished by the richness, purity and elegance of its aromatic profile, expressing a unique identity even before the first taste.
What to look for:
- Aromatic intensity
- Purity and finesse of the aromas
- Complexity of the aromatic profile
- Balance and harmony of the bouquet
Touch
Touch comes into play both between your fingers and in your mouth.
Feel the surface of the chocolate and its firmness. Then let a small piece melt slowly on your palate, without chewing it right away. Gradual melting lets you appreciate the texture and how the tactile sensations evolve.
A great chocolate stands out for its creaminess, silkiness, and ability to coat the palate harmoniously, gradually releasing its aromas.
What to notice:
- Softness and silkiness
- Slowness of melting
- Creaminess and roundness
- How long the texture lasts
Taste
Taste is the moment when chocolate reveals its full complexity.
Allow it to melt slowly on your palate. As it melts, the aromas released travel to the nasal cavity through the retronasal pathway, completing the sensory experience.
It is this retronasal perception that unveils the true richness of fine cocoa. The aromatic notes gradually evolve, intertwining with sensations of sweetness, acidity and bitterness to create a unique flavour profile that tells the story of the cocoa’s origin, its variety and the quality of its craftsmanship.
A truly exceptional chocolate is recognised by the harmony of its flavours and its remarkable aromatic persistence, which continues to accompany the taster long after the chocolate has been enjoyed.
What to savour:
- The balance of sweetness, acidity and bitterness
- Retronasal perception and the evolution of the aromas
- The richness and complexity of the aromatic bouquet
- The evolution of flavour
Cocoa reveals its story to those who know how to listen.
Discover the world of multisensory chocolate tasting with Gianluca Franzoni, founder of Domori.
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