Have a Chocolate Tasting with Different Types and Origins.

“Now, this next tasting was very revealing. The first sample [...] Both of us immediately responded with a guttural sound of some sort that indicated something unexpected. This was sour. A very distinct difference from any of the other samples. It was acidic, and tasted to both of us of dried fruit, primarily raisins.”

“My immediate reaction to the Villa Gracinda was that it was spicy. My first spicy sample. Tara said the same thing, and then we worked to identify the spices. Nutmeg? Yes, but more intense. Maybe mace. And definitely some cloves.”

“What I do remember from that tasting was that each of us had different favorites, for different reasons. That is what I took away from the event – we (five or six of us) were all eating the same chocolates, but we all tasted different things and we all had differing preferences.”