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TASTING CHOCOLATE: Matter of Opinion THE TASTER Lee McCoy, the effusive chocolate ‘analyst,’ writer, International Chocolate Award reviewer and founder of chocolate website and e-commerce store, Chocolatiers, has something to say about chocolate. Lee’s passion for chocolate, began as a childhood treat and evolved into a vocation. Based in the town of Warrington, a 45 minute drive from Liverpool in the north west of England, Lee has managed to combine a degree in economics with his love of chocolate and writes volumes on how much good chocolate can do for people and how the future of great cacao is so perilous. TIPS FROM A PROFESSIONAL CHOCOLATE TASTER: Relax. Viewing any chocolate as a challenge or chore will not do the chocolate justice. I always make sure I‘m „in the mood“ for chocolate reviewing as it essential that I analyse with a clear head. Enjoy food as a much wider topic. Being able to describe the flavours chocolate offers can only be achieved by having a varied diet. A fundamental part of enjoying chocolate is being able to share your experiences which can only be done if you can describe it terms others will understand. The most difficult aspect is not to pre-judge any manufacturer, origin or ingredient as chocolate makers have a great talent for surprising you. I consciously try and judge each individual chocolate on its own merit without the burden of having an opinion on anything else I‘ve tried in the past. ON SELECTING CHOCOLATE FOR A TASTING: The range or variety of chocolate you select will depend on your objectives and what is available. The variety of chocolate from Sao Tome will be much less than Venezuela for example. The key is to try as much as you can afford. There is such a great variety of quality from any one origin that many makers can achieve significantly different results. I would suggest picking a theme such as origin, cocoa %, maker and have five or so chocolates and try and compare. ON SUPERMARKET CHOCOLATE AND TRADING UP: The issue that annoys me the most about supermarket chocolate is that you don‘t really know what you’re eating. The label may say „Criollo“ but a small fraction of the chocolate may actually contain any one Criollo-family of beans. But to be bold, the most shocking aspect of trading up to premium chocolate is that it actually has flavour. Not to over-simplify things, every supermarket chocolate I‘ve tried that pretends to be premium chocolate has an incredibly flat flavour - regardless of origin. The one thing that many premium chocolates will offer you is a rollercoaster of flavours. It will contain a story. Great chocolate will take you on a journey. It will make you wonder what the next second will offer. Supermarket chocolate does even allude to a story - the experience is transitionary and ultimately unmemorable. chocolatiers.co.uk
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