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The 5 Senses Test
[Maddalena Delli]
1) Look at it. Quality chocolate contains lots of tiny fat crystals that reflect light from the surface - hence its glossy shine and even, unblemished surface.
2) Listen to it snap. The crystalline structure of cocoa butter should give a nice crisp sound. If you get a dull thud instead, vegetable oils have been added to the mixture.
3) Smell it. It should smell sweet but not overpowering. It's a bad sign if there's no smell. You should note that the fat in chocolate absorbs odours easily, so you should keep your chocolate away from things that have strong smells.
4) Touch it. It should feel silky and smooth and, since chocolate melts just below body temperature, it should start to melt after a while.
5) Taste it! It shouldn't feel grainy. If it leaves greasy residues, it's a sure sign that there's vegetable oil around. Chocolate needs some heat energy to change from solid lump to thick, molten goo, so it actually produces an unexpected, slightly cooling sensation in your mouth as you eat it.
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