Sisko Chocolate offered a Chocolate Connoisseur Tasting experience from the Watch and Learn sessions running from 11am to 4pm. We managed to book ourselves in for the last session as being a chocoholic didn't want to miss out on this opportunity to join in a chocolate tasting flight from 12 different countries.
The full flight took 45 minutes learning about the origins of the cocoa bean and the exotic locations of where they come from. Our palates were taken on an exotic journey from Madagascar to Venezuela and closer to home, the Australian Daintree!
When buying chocolate, look out for a silky surface with a stain gloss. Christina gave us tips during the tasting session - for example by rubbing the chocolate with your fingers it encourages the release of the aromas.
We picked up on the fruity berries and banana notes found in the Australian Daintree chocolate which was surprisingly sweet for a 70% dark chocolate. Due to the raw sugar content, there was a slight molasses taste, which I love!
The Madagascar Swiss 64% dark chocolate was one of my favourites. It's a well balanced fruity cacao entwined with a touch of roasted hazelnut aroma and fresh note of forest berries.
The conching process to achieve this particular aroma and taste is 72 hours. Conching is a modern process used in making chocolate, it gives the chocolate its characteristic taste, smell and texture!
After exploring each piece of chocolate and allowing the different tastes and aromas to melt and move around our mouth, tip, sides and back, we cleansed our palates with mineral water and dry crackers after each tasting. This was certainly a first for me and a unique way to experience chocolate tasting. I usually scoff it right down without giving it a chance to melt in my mouth!