Taste the chocolate is to experiment, analyze and appreciate its organoleptic characteristics to the five senses. It is important to remember that the temperature and humidity can affect the taste.

* Visual Analysis - A good chocolate will have a very dark brown, shiny, uniform, macula without any bubbles or cracks.

* Analysis Touch - The touch should be firm, never sticky, and at the split, should offer minimal resistance, if the chip is split, it is too dry, and if it is very difficult from waxy. In the mouth, the solution is easy, continuous and complete, that is, without a trace of granulosidades.

* Analysis auditory - When split, the sound should be dry, but brittle.

* Analysis olfactory - They take into account the direct and indirect olfaction (via retronasal).

* Analysis taste - The flavor should be basically bitter with a touch of acidity and sweetness, then there may be hints of pineapple, banana, vanilla, cinnamon, saffron, etc.

Drinking Chocolate, the traditional Spanish drinking chocolate. Pour the desired number of cups of milk into the saucepan and heat without bringing to the boil, adding two soupspoons per cup (50g). Bring gently to the boil, stirring continuously. Remove from the heat and let the chocolate drink rest for a few minutes. (recommended dose 200g/liter)