Associate Parliamentary Food and Health Forum

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 23 May 2008

Citation

(2008), "Associate Parliamentary Food and Health Forum", Nutrition & Food Science, Vol. 38 No. 3. https://doi.org/10.1108/nfs.2008.01738cab.022

Publisher

:

Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited


Associate Parliamentary Food and Health Forum

Article Type: Food Facts From: Nutrition & Food Science, Volume 38, Issue 3.

During the health benefits of dark chocolate and a chocolate tasting Meeting in December 2007, members were talked through a tasting of several fine chocolates kindly provided by members of the Academy of Chocolate. They emphasised that, as in wine-tasting, an appreciation of fine chocolate should involve looking at it, smelling it and tasting it. Like good wine, fine chocolate should have an intense, fruity, sometimes subtle, flavour and the flavour should linger cleanly in the mouth. The melt-in-the mouth sensation and the "snap" of fine chocolate are indicative of good quality chocolate.