Flavors

 

The flavors of chocolate are evocative; the experience of tasting chocolate may summon to mind other foods, or elements of nature.

The below-listed flavors are offered to stimulate your own path of tasting; what's present here indicates further and vast potentials which await your discovery.

Brine/Cure
leather
olive
pickle

Dairy
butter
caramel
cream
milk

Earth 
grass
herbal
mineral
mushroom
soil
sugar cane
truffle
wood, e.g., cedar, pine, oak, walnut

Ferment
bread
cacao
chocolate
coffee
black tea
toast
tobacco
wine

Floral
beeswax
honey
honeysuckle
jasmine
orange blossom
lavender
rose
violet

Fruit (berry)
blackberry
black currant
boysenberry
muscat grape
passion fruit
raspberry
red currant
strawberry

Fruit (citrus)
grapefruit
lemon
orange
pineapple

Fruit (dried)
date
fig
prune
raisin

Fruit (stone)
apricot
cherry
peach
plum

Fruit (tropical)
banana
coconut
lychee
mango

Fruit (seed-bearing)
green pepper
melon
muscat grape
pear 
quince
tomato


Nut
almond
cashew
hazelnut
macadamia
marzipan
peanut
walnut 

Spice
anise
black pepper
cardamom
chili
cinnamon
clove
licorice
nutmeg
mint
vanilla

Note, the above flavors is not a complete list. 

Off-flavors
You may perceive an aroma that seems ‘off.’ Off-flavors in a chocolate may be attributed to any of the following: under- or over-fermentation, drying method, improper raw bean storage, handling and shipping, production parameters, and packaging.

Some off-flavors include:
ash
burlap
carbon
cardboard
cheese
ham
hay 
metallic
mold
musk
musty
oily
perfume
petroleum
phenolic
rubber
smoke
straw 
vinegar
yeast