We at Parfections don’t believe in, and actively try to shun the pomposity and snobbery that often arises when “quality” chocolate is tasted, discussed and debated.  Nonetheless, at our Chocolate tasting parties we suggest the following to compare chocolates:  

To really enjoy chocolate it should be allowed to come to a room temperature of around 65-70 degrees Fahrenheit. For chocolate truffles a bite-size piece should be placed in the mouth for a few moments so the primary flavors and aromas can be sensed and enjoyed, and then, as you bite on the chocolate, chewing it slowly a few times, the secondary flavor can be fully appreciated.  If you allow the chocolate to rest against your tongue and the roof of your mouth, you will experience the full lingering range of flavors as the chocolate melts at body temperature. A good example of this phenomena can be experienced when tasting our Mexican Heat truffle. The initial sensation is typical of any high quality dark chocolate. However, as this truffle is chewed slowly the chili flavor combines with the chocolate to provide an unusual yet luxurious flavor.  

Although you should get a lot of pleasure eating chocolate this way, we at Parfections avoid using pretentious terms like “connoisseur” or “afficianado” and simply enjoy our chocolate: whether it comes out of the ice-box, the oven or is served at a “fancy, shmancy” dinner party!

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