You’ve been eating chocolate all wrong! 

As one of the most popular treats in the country, you might be inclined to think people know a thing or two about eating chocolate. But most people eat it incorrectly meaning they miss out on the full flavour of the delicious treat, according to an expert. Sarah Hartnett a London-based international pastry and chocolate consultant, told FEMAIL about small changes to make your chocolate taste even better.

Don’t keep it in the fridge 

Room temperature is generally the best for chocolate storage (19C/66F). It should be stored somewhere the temperature won’t be fluctuating to any great extremes, otherwise the cocoa butter can soften or melt, rise to the surface, and give a bloom that looks unpleasant. It will still be edible, however won’t have the gloss that beautifully tempered shiny chocolate can have.

It is also important not to store it near any strong smelling foods as it will absorb the smell. For example, if you were to leave chocolate near open washing powder, not only would it smell like the washing powder after a few days, but it would taste like it too.

Smell before eating 

‘Chocolate is a multi-sensorial experience and smell accounts for approximately 80  per cent of our taste.
‘Smelling the chocolate also gets our senses ready for taste and makes our mouths water.  

‘Looking at it, seeing the shine when it’s well tempered, smelling it, listening to the snap sound when you break the chocolate, these are all ways to enjoy chocolate and build anticipation for taste.’

Take small bites and never chew

Chocolate melts at body temperature, so when eating leave it to melt on your tongue slowly and enjoy the experience of the profile, and distinct taste of the chocolate revealing itself. Bite size pieces are probably best as it allows time for the chocolate to melt in your mouth.

Don’t melt chocolate over water

During cooking people often have problems with water or condensation getting into their chocolate when they’re melting it - this usually happens when using a bain-marie (bowl over warm water). 

Melting the chocolate slowly in a plastic bowl in the microwave is the easiest way to get the best results. Plastic doesn’t overheat as much as glass does and so it is less likely to overheat the chocolate too.

Be adventurous with flavour 

Sarah has worked with chocolate manufacturer Barry Callebaut and Magnum to create the world’s first ‘Ruby chocolate’ ice cream.

Daily Mail