All chocolate starts with cocoa beans – the type of chocolate varies depending on how the beans are roasted and processed.
When cooking with chocolate, you should use the specific chocolate that is called for in the recipe. Take note of the appearance, snap, aroma/flavor, and mouthfeel/texture.
For instance, a chocolate that is glossy rather than dull is preferable, and the chocolate shouldnâ€™t be crumbly. It should break with a clean snap.
As you taste the chocolate, you will develop your own personal "taste library" of qualities that will help you pinpoint what it is you like about a particular chocolate.
Fine chocolate should be rich and even in color with a smooth, glossy surface. Cracked or dull coloured chocolate is an indication of poor quality
It should be fragrant with a strong chocolate aroma.
High quality chocolate should break cleanly; it should not be crumbly, powdery or dry.
Fine chocolate should feel smooth and melt evenly in your mouth, without lumps. It should not be gritty, grainy, waxy, sticky or chewy.
* Overall Flavour
It should taste rich, full-bodied, and chocolaty
The chocolate should leave a pleasant, mellow taste in the mouth; it should not be acidic, sharp or cloying.
(Source: 1001 Reasons To Love Chocolate – Barbara Albleft & Mary Tiegreen)