Wednesday, October 17, 2001

Chocolate connoisseur 101

Now here's something you can sink your teeth into: tasty tips from a master chocolatier on how to identify and savor high-quality chocolate.

Belgian chocolate maker Thierry Muret suggests these tasting techniques.

Look for chocolate with a consistent color, a satiny sheen and a high degree of craftsmanship in shapes and designs.

Take in the aroma it should be fresh and not overly perfumed or sugary.

Let the chocolate melt against the roof of your mouth to feel the texture it should be velvety smooth without any graininess.

Roll the chocolate over your tongue, allowing the flavors to permeate your mouth. The initial taste should be a nutty, roasted chocolate flavor, followed by sweetness and other flavor components.

Lastly, fine chocolates tend to have a pleasant aftertaste that lingers on the palate.

Muret just created five indulgent new confections for leading super-premium chocolatier Godiva, which are inspired by the company's Belgian heritage of chocolate making.

Consumers can find Godiva's decadent new chocolates in Gold Ballotin assortments available at Godiva boutiques, finer department stores and specialty shops, or by calling 1-800-9-GODIVA or logging onto www.GODIVA.com.

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