At The Chocolate Ambassador, my mission is to elevate the appreciation and evaluation of bean to bar chocolate. To achieve this, I rely on the chocolate evaluation sheets developed by the Compagnia del Cioccolato. These tools represent the most rigorous and professional standard in the field, and here’s why it’s important.
Unlike wine or coffee, the specialty chocolate industry lacks uniform evaluation systems. Many self-proclaimed "experts" in the chocolate world create their "methods", often leading to inconsistencies and subjective judgments. In contrast, the official sheets divide evaluation into clear categories, each with measurable parameters and standardized scores. This structure brings professionalism and credibility to chocolate tasting.
Let me walk you through the dark chocolate primary evaluation form, followed by explanations of the scoring system and the significance of each parameter.
Dark Chocolate Evaluation Standards
Appearance
Appearance sets the stage for the entire tasting experience. It assesses the bar’s glossiness, uniformity, and absence of defects like blooming, streaking, or spots. The back of the bar should be prioritized for evaluation, as the front is influenced by the mold’s design.
A properly tempered and stored chocolate bar should exhibit a smooth, glossy, and uniform surface. The appearance provides insights into tempering, storage, and even the quality of the cacao used. Factors like the variety of cacao, roasting, and sugar type also affect color.
Scoring Scale (0 to 4):
0 Points: Severe defects such as porosity, streaks, spots, or dullness. These are often due to poor tempering or improper storage, such as high humidity or temperature fluctuations.
1–2 Points: Minor imperfections, such as slight streaking or uneven gloss. These flaws may hint at rushed production or minor handling issues.
3–4 Points: A glossy, smooth, and uniform bar, indicating excellent tempering and proper storage.
Snap
The snap of a chocolate bar is the auditory indication of proper tempering and structural integrity. A clean, sharp snap reflects the correct crystallization of cocoa butter and freshness, while a dull or absent snap may indicate defects or improper storage.
Scoring Scale (0 to1):
0 Points: A dull or soft snap, suggesting poor tempering, excess humidity, or improper storage. This can occur with dark chocolate that has been stored at the wrong temperature or for an extended period.
1 Point: A sharp, clean snap, characteristic of well-tempered dark chocolate with the correct cocoa butter structure.
Key Notes:
The snap can also depend on the thickness of the bar;
Environmental conditions like humidity and temperature affect the snap;
Chocolate that is too old or improperly stored may produce a dry, brittle sound rather than the clean snap expected of fresh chocolate.
Texture
The texture is a critical tactile dimension evaluated through multiple subcategories: Fineness, Structure, Astringency, Roundness, and Melting Point. Each contributes to the overall mouthfeel of the chocolate.
Fineness
Fineness measures how smooth the chocolate feels as it melts in the mouth. The absence of detectable particles is a hallmark of quality.
Scoring Scale (0 to 5):
0 Points: Grainy, sandy, or powdery due to poor refining or inadequate processing.
5 Points: Completely smooth and velvety, reflecting expert craftsmanship.
Key Notes:
Proper refining and conching reduce particle size, creating a velvety texture.
Large particles may trap aromas, preventing full flavor release.
Texture
Texture evaluates how the chocolate dissolves, combining creaminess and density.
Scoring Scale (0 to 8):
0–2 Points: Greasy, sticky, or gluey textures, often due to excessive cocoa butter or poor formulation.
6–8 Points: Silky, smooth, and well-balanced, with a pleasing density.
Key Notes:
A bar that feels greasy may contain too much cocoa butter, while one that is sticky may lack proper refinement.
Astringency
Astringency captures the dry, puckering sensation caused by tannins.
Scoring Scale (0 to 5):
0 Points: Overwhelming dryness, creating an unpleasant experience.
5 Points: Barely perceptible or absent, resulting in a smooth, balanced texture.
Key Notes:
Tannins in Forastero cacao can lead to higher astringency;
Over-fermentation or premature harvest can amplify astringency.
Roundness
Roundness reflects the balance and harmony of flavors and textures.
Scoring Scale (0 to 7):
0–2 Points: Sharp, unbalanced sensations that disrupt the overall experience.
6–7 Points: Perfectly balanced, with all elements harmoniously integrated.
Melting Point
The Melting Point assesses how smoothly and evenly the chocolate melts in the mouth.
Scoring Scale (0 to 5):
0–2 Points: Slow or uneven melting requiring effort to break down;
4–5 Points: Rapid, effortless melting with even flavor release.
Key Notes:
The Melting Point depends on cocoa butter content, particle size, and tempering.
Improper tempering or a cold environment may delay melting.
Flavor
Aroma is a pivotal aspect of chocolate evaluation, encompassing both primary cacao notes and a range of secondary aromas that contribute to the chocolate bar’s complexity. This category evaluates the intensity, quality, and persistence of these aspects, along with the absence of unpleasant defects.
Primary Cacao Flavor
The primary flavor is the essence of cacao, reflecting its origin and processing quality.
Scoring Scale (0–10):
0–3 Points: Weak or faint, indicating poor-quality cacao or inadequate fermentation;
4–7 Points: Moderate intensity, with clear cacao characteristics;
8–10 Points: Robust, pronounced cacao flavor, showcasing high-quality cacao and careful processing.
Key Notes:
The intensity of the primary flavor often depends on the percentage of cacao mass in the bar.
High-quality criollo cacao tends to have a more delicate primary flavor, allowing secondary notes to shine.
Pleasant Secondary Flavors
Pleasant secondary flavors are all subtle or prominent notes beyond the primary cacao flavor. These flavors reflect the complexity of the chocolate and are shaped by the cacao variety, fermentation, roasting, and conching processes.
Scoring Scale (0–12):
0–3 Points: Barely detectable or completely absent, indicating limited complexity or poor quality.
4–7 Points: Moderately perceivable, adding depth but lacking full definition.
8–12 Points: Intense, diverse, and clearly defined notes that elevate the chocolate's uniqueness.
Classification of Pleasant Secondary Flavors:
Smoky
Coffee
Caramel
Chestnut
Fresh Grass
Flowers
Fresh Fruits
Nutty Fruits (e.g., hazelnuts, almonds)
Dried Fruits (e.g., figs, dates)
Berries (e.g., raspberries, blackberries)
Mushrooms
Wood
Licorice
Jam
Honey
Bread
Ricotta
Spices (e.g., cinnamon, clove, nutmeg)
They enhance the sensory experience and showcase the maker’s skill in crafting a well-rounded chocolate bar. A high score in this category reflects a chocolate that goes beyond the ordinary, offering complexity that captivates the senses.
Unpleasant Secondary Flavors
Unpleasant secondary aromas are a critical indicator of flaws in chocolate production, storage, or raw material handling. If present, they can drastically lower the overall quality of the chocolate.
Scoring Scale (-5 to 0):
-5 Points: Strong and off-putting with unpleasant notes dominating the flavor profile.
0 Points: No unpleasant flavors detected, indicating a well-crafted chocolate.
Classification of Unpleasant Secondary Flavors:
Moldy
Rancid
Acidic Acetic (e.g., vinegar-like)
Burnt
Excessive Smokiness
Jute (a damp, earthy smell)
Cardboard
Cheese-like
Oxidized
Derived Odors (unpleasant chemical or metallic notes)
Unpleasant secondary flavors often stem from:
Improper fermentation or drying that leads to mold or rancid notes;
Over-roasting, resulting in burnt or acrid flavors (common for mass-market chocolate);
Poor storage conditions can cause damp, cardboard-like, or musty smells.
Preventing these flaws is essential for crafting high-quality chocolate, as even a slight defect can overshadow other positive attributes.
Flavor Persistence/Aftertataste
Persistence measures how long the chocolate’s aromas linger after tasting.
Scoring Scale (0 to 5):
0–2 Points: Short-lived, fading within seconds.
3–5 Points: Long-lasting, showcasing depth and quality.
Key Notes:
Longer aftertaste often indicates a higher-quality chocolate with better processing and bean selection.
Taste
Taste evaluates the core sensory experience of consuming chocolate, focusing on sweetness, bitterness, acidity, and overall harmony.
Sweetness
Sweetness measures the balance of sugar content in the chocolate.
Scoring Scale (0 to 6):
0–1 Points: Overly sweet or cloying;
2–4 Points: Balanced and subtle, complementing the cacao;
5–6 Points: Perfectly calibrated sweetness, allowing the cacao’s complexity to shine.
Key Notes:
Naturally sweet cacao varieties can result in a bar with moderate sweetness even at high cocoa percentages.
Bitterness
Bitterness is a natural characteristic of cacao but must be controlled to avoid overpowering the flavor.
Scoring Scale (0 to 6):
0–1 Points: Harsh and overwhelming.
2–4 Points: Balanced and nuanced.
5–6 Points: Adds depth and complexity without dominating.
Key Notes:
Excessive bitterness can result from over-roasting or poor-quality cacao or specific cacao varieties (eg., Forastero).
Acidity
Acidity brings brightness and complexity to chocolate’s flavor profile.
Scoring Scale (0 to 6):
0–2 Points: Harsh or unpleasant acidity;
3–4 Points: Balanced, subtle acidity that enhances the profile;
5–6 Points: Fruity, vibrant acidity that adds to the chocolate’s character.
Key Notes:
Proper fermentation, drying, and roasting can reduce unwanted acidic notes while preserving pleasant fruitiness;
Overly acidic chocolate may indicate improper processing or immature beans (early harvest).
Gustatory Pleasure
This is the overall measure of how enjoyable the chocolate tastes, combining all flavor elements.
Scoring Scale (0 to 10):
0–3 Points: Bland or unpleasant, with no harmony;
4–7 Points: Enjoyable but lacking refinement;
8–10 Points: Memorable and harmonious, leaving a lasting impression.
Final Impression
The final impression captures the lingering sensations and overall satisfaction of the tasting experience. This category consolidates all sensory feedback into a cohesive conclusion.
Scoring Scale (0 to 5):
0–2 Points: Short-lived or disappointing;
3–5 Points: Prolonged, enjoyable, and deeply satisfying.
Key Notes:
A high score in this category reflects a chocolate bar that excels across multiple dimensions, leaving a positive and memorable impact.
Understanding the Final Score
The final score is a cumulative evaluation of all sensory categories, reflecting the overall quality and craftsmanship of the chocolate. Each range highlights different levels of excellence or areas for improvement.
86–100 Points: Exceptional
This is the pinnacle of chocolate quality. Few bars achieve this level, as it represents (almost) perfection across all parameters:
Why It Stands Out: Exceptional cacao quality, flawless craftsmanship, and unparalleled complexity.
Typical Characteristics: Rare cacao varieties, balanced and intense flavors, smooth texture, and exceptional taste.
Audience: Ideal for premium chocolate lovers and award-level competitions.
76–85 Points: High Quality
A well-made chocolate bar that showcases skill and attention to detail:
Why It Stands Out: Good cacao quality and well-balanced sensory characteristics;
Typical Characteristics: Complex flavors, good texture, and enjoyable taste with minor areas for improvement;
Audience: These bars are strong contenders for competition and are appreciated by discerning consumers.
63–75 Points: Medium Quality
A solid bar with noticeable but acceptable flaws:
Why It Stands Out: Often pleasant but lacks complexity or has minor defects;
Typical Characteristics: Limited aromatic depth or balance, minor texture or flavor issues;
Audience: Suitable for everyday consumption or use in baking, though not ideal for competitions.
50–62 Points: Low Quality
This score reflects significant flaws in the chocolate:
Why It Stands Out: Low-quality cacao or poor processing, resulting in a subpar product;
Typical Characteristics: Defects in flavor, texture, or aroma, with minimal redeeming qualities;
Audience: Best avoided for tasting; may be used in cooking if no other option is available.
Below 50 Points: Unacceptable
A chocolate that is fundamentally flawed and unsuitable for consumption:
Why It Stands Out: Severe defects in every sensory category;
Typical Characteristics: Harsh bitterness, unpleasant aromas, and poorly executed texture;
Audience: Not recommended for any use, including cooking.
Expanding the Framework: Milk and White Chocolate Evaluation
While this article focuses on the evaluation sheet for dark chocolate, there are also forms for milk and white chocolate, which follow a similar structure but are simpler. These adaptations maintain the same rigor, offering a comprehensive approach to sensory evaluation across all types of chocolate. For those interested in exploring further, you can view the Italian version of the assessment forms on Compagnia del Cioccolato's website.
The Significance of Professional Judgments
As an external judge for the International Chocolate Awards, I have seen firsthand the critical importance of rigorous and transparent evaluation standards. These frameworks go beyond mere scoring, they are foundational tools that uphold the integrity of fine chocolate and provide a reliable benchmark for both makers and consumers.
The absence of universally accepted standards has created space for inconsistencies. Too often, we see evaluations that are more subjective than structured, driven by enthusiasm but lacking the necessary grounding in technique and understanding. Passion is vital, but without knowledge and precision, it risks undermining the very products it seeks to celebrate.
Ultimately, the responsibility lies with those who assess chocolate to approach it with care and accountability. By honoring the process with expertise and precision, we highlight the chocolate’s quality and strengthen the standards and values that define this evolving industry.
"If we can’t respect the process, we can’t respect the product."
— Caterina Gallo, Founder
Special thanks to Ritual Chocolate , Crow and Moss Chocolate, and Palette de Bine Chocolate for providing the featured images.
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