Distinguish a good chocolate

A good chocolate should have a uniform surface, smooth and shiny, which means it contains a good quantity of cocoa butter and it must have a beautiful mahogany color uniform and shiny, more or less intense.
The scent of a good cocoa must be persistent, never aggressive .
Aromas and fragrances that are found in most chocolate are: cocoa, coffee, vanilla, cinnamon, and fruity aromas.
The aromas are persisting, without giving a sensation of dryness.
Experts distinguish it between primary aromas, which can be more or less intense, and aromas, which are almost endless.
The persistence of aromatic sensations can vary, but the good quality chocolate has aromas that persist for long.
With regard to temperature, a good chocolate is cold and softens with the warmth of the fingers, but not sticky.
The consistency is another important feature: a good quality chocolate breaks long lines clear and precise, if it crumbles it is too dry, if it breaks is too waxy, if you fold is decidedly poor.
To taste chocolate is recommended to be relaxed, fast by a couple of hours, and the chocolate must be at an ideal temperature of 20-25 degrees, the chocolate must be melted in the mouth, including tongue and palate, and its taste must be smooth.
The flavors of chocolate are the basis of the bitterness, acidity , sugar, salt and astringency.
On the palate the acidity must be imperceptible and the sweetness that enhance flavors, not mask it, a good chocolate melts quickly in the mouth and leaves a sensation of sweetness that fades away immediately.
The high quality chocolate is fat but not oily and dry .