How to eat chocolate

It’s Easter, so why not try this chocolate-savouring experiment?

different types of chocolate

We’ve forgotten how to eat, period, let alone how to eat chocolate. That’s a bold statement, I know. But when was the last time you ate without simultaneously doing something else? And when it comes to chocolate, I’m sure many of us have eaten rows – or even perhaps whole blocks – of chocolate without realising it, because we were distracted with watching TV, reading a book or scrolling our Facebook feed. Now is that the way treat the precious ambrosia that is chocolate? I say no.

To actually enjoy – and mindfully eat – chocolate (so you don’t overeat it), why not try this little experiment to see whether it heightens your chocolate-savouring experience?

First, start with good quality chocolate. See if you can opt for the 70 per cent variety. I know it can take time to acquire the taste of rich, bittersweet cocoa. Around 10 years ago, when I tried 70 per cent chocolate for the very first time, I actually spat it out. But it didn’t take me long to develop the taste, and I now quite enjoy the 85 per cent strength!

I suggest trying a few brands, as the taste of one 70 per cent chocolate can differ from another. If you still feel it’s too strong, you can work your way up, as there are also 47, 55, 60+ per cent strengths. And, as you know, the darker the chocolate, the better it is for you, since the ratio of sugar drops as the amount of cocoa increases. So, eventually, you’ll (hopefully) be craving for a cocoa hit rather than a sugar hit.

Okay, now that we have the quality sorted, let’s talk quantity, as that’s the main part of ‘how to eat’ chocolate.

When you next get the urge to savour some chocolate, give yourself some time and space. Sit on the couch or your favourite spot with a couple of pieces of your quality treat. Leave the TV off, and don’t have any of your devices or reading material within reach either.

Now, I like to look at my chocolate first – it only takes a second – to admire its colour and smooth surface. Remember, you eat with your eyes first. Then I take a moment to smell it. This stimulates my olfactory senses, altering my brain to the pleasure that I’m about to receive and enjoy.

With my brain ready and waiting, I take a bite, but I don’t immediately chew. I gently swirl and suck the piece, allowing it to melt on my tongue, delivering its taste sensations. I try to notice the different flavour notes as I continue to eat the rest of my two pieces this way.

Sometimes my mind wonders off, and I forget about savouring my precious two squares of chocolate, but I try to come back to the moment, hopefully before I pop in the last bit.

As soon I finish eating, I stay seated for a few more moments, acknowledging the aftereffects and lingering taste of the gift I just got to savour.

Happy Easter.



    To make a comment, please register or login
    25th Mar 2016
    Most people buying chocolate from supermarkets are not getting quality chocolate as the likes of most chocolate manufacturers are producing highly processed chocolate bars. One needs to buy the pure cacao product which costs a lot more but is a healthier proposition. If you go to the Go Vita website there is an excellent article on this subject. I receive a newsletter each month from my Go Vita store at Batemans Bay and most of the time these newsletters are quite informative.

    25th Mar 2016
    I have tried the a Lindt 70% cocoa chocolate and it can be likened to eating brown wax with the consistency of dry plaster - and that's LINDT! So you can imagine what a lesser quality like the Cadbury's, the Muslim mosque contributors, would be like. Yuk! I love chocolate and have found Aldi's "Choceuer" brand to be real value for money.
    Polly Esther
    25th Mar 2016
    never eaten brown wax so can't comment on the taste, but I do agree Aldi's chocolate for some reason is simply scrumptious.
    Missus P
    25th Mar 2016
    FYI Fast Eddie, Aldi are Halal certified, so perhaps you need to find a different brand of chocolate?
    25th Mar 2016
    FYI Missus P, Choceuer is NOT one of the 26 Aldi Halal certified products. Do your research before correcting someone, missy.
    25th Mar 2016
    What Magnificent Mosque ! :-) We Funded that :-)
    25th Mar 2016
    Not WE! Perhaps YOU have.
    26th Mar 2016
    Fast Eddie: There is a great deal of difference between chocolate (cocoa) whatever the percentage and cacao powder. I make my Purple Carrot, Almond and Chocolate Cake with cacao and never use sugar either - I use the alternative to sugar (XYLITOL) - xylitol looks and tastes like sugar but is very low GI - only 7! Xylitol is also safe for diabetics I am told.
    26th Mar 2016
    Choice did a survey on the best milk and dark chocolates and Aldi did quite well in the survey but the best of the supermarket brands of chocolate was Lindt 70% both dark and milk.
    Surprisingly Coles budget milk choc bar came in 3rd and Cadbury's Old Gold dark (last).
    The survey by Choice was done with their staff members as well as three chocolate experts who own their own chocolate shops (boutique chocs). All brands tested were unknown to the expert tasters. None of the supermarket brands got a really top score either.
    red 1
    26th Mar 2016
    Definitely the way to eat chocolate, let it melt in your mouth!!! Mmm mmmmmm!!!!
    A. N. Onymous
    28th Mar 2016
    Many years ago my late husband and I went on a Cadbury’s tour while we were in Tasmania on holidays. Part of the tour was sampling various chocolates, and another feature was the ability to purchase from the factory shop at the end of the tour. (Only factory workers and tour participants were allowed to buy from the factory shop – Hobart residents could not walk in and purchase at the factory shop’s reduced rates.)

    Like the author of this article, I was not familiar with dark or bittersweet chocolate, having spent my childhood years consuming only milk chocolate. On the other hand, my late husband had grown up in Europe, with a completely different chocolate background to mine. He was familiar with bittersweet and dark varieties, which he preferred to milk chocolate.

    As we tried different chocolates on the Cadbury tour, we decided which ones we would buy, and how many of each, at the end of it. Some were ones we knew and had bought at home in north Queensland; others were new to us. He was particularly impressed with one of the dark varieties we tried, saying it was the best of what we had tasted; and he wanted to buy a large quantity of it.

    Punch line – we were not allowed to purchase ANY, as it was made for export only and not sold anywhere in Australia, not even in the factory shop.
    29th Mar 2016
    Cadburys :-( :-(

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