Descriptors

 

When you discern a flavor in chocolate, think about how descriptors may provide a fuller, more clarified characterization. 

For example, if you perceive apricot, it could be fresh apricot; dried apricot; or apricot which has been cooked into jam.

Here, we offer a series of key descriptors:
baked
blackened
burnt
candied
caramelized
cooked
cultured
cured
distilled
dried
fermented
fresh
refined
ripe
roasted
toasted
unripe