An impromptu snack

Sometimes when it’s cold, you’re cold, or your chocolate is cold, it’s a good idea to enjoy it with a cup of tea or hot water.

Heating up your mouth and tongue with the hot water will allow the chocolate to melt well as it touches your warm tongue. This will allow better release of more aroma molecules into the air in your mouth. This saturates the air with more aroma, and when you exhale, that aroma saturated air goes up into your nasopharynx, gets picked up by the olfactory nerves, and sends that information directly to your brain. Essentially, this brings more aroma information to your brain and makes way for a more intense flavour experience.

Here I have some Dick Taylor dark raspberry vanilla, a dark chocolate truffle I made infused with Bolivian coffee bean, and a glass of chamomile tea.