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Tasting chocolate is much like tasting fine wine

1. Room Temperature
   For best tasting, chocolate should be at room temperature. This allows the chocolate to begin to melt the moment it hits your mouth. Cold chocolate doesn't release its flavors and aromas as quickly, altering the tasting experience.
2. Be Still
   You can't appreciate good chocolate if the phone is ringing or you are checking your e-mail. Chocolate comes from all over the world to end up in your house, so turn off the TV and give the chocolate some respect. It will reward you for it.
3. Clear Your Palate
   You don't want other tastes interfering with your experience of the chocolate. Make sure no flavors are lingering in your mouth before you begin tasting your chocolate. A piece of apple, a bit of bread or (believe or not) a bite of a pickle are all said to erase flavors in your mouth.
4. Look at the Chocolate
   Chocolate experts use the appearance of the chocolate as one of many criteria to judge its quality. Good chocolate should have a shiny, even gloss on its surface. If chocolate is too old, it will develop a hazy finish called 'bloom.' The color of the chocolate depends on the origin of the beans and the roasting process. The color should be uniform for the entire bar. Also examine the detail and care that has been put into creating the chocolate bar. Are the edges clean? Is the molding clear? Has extra effort been put into making an even, uniform bar?
5. Break Off a Piece
   Break your piece of chocolate in half and listen to the sound. High quality chocolate produces a sharp, crisp sound and a clean edge. This is called the chocolate's "snap." The higher the cocoa quantity and the better the tempering, the louder the "snap" of the chocolate. Professional chocolate tasters can tell a great deal about the quality of chocolate just by this sound.
   
6. Rub It
   Take your finger and rub just a bit of the chocolate. The chocolate should feel smooth and even. The warmth of your body will cause the chocolate to melt and release odors. These odors will enhance the intensity of your tasting.
7. Smell the Chocolate
   Much like wine experts, chocolate experts can find an incredible array of scents and aromas. Some chocolate flavors include:
   • burnt bread
   • nutty
   • spicy
   • fruity
   The list could continue forever. When you begin tasting chocolate, these aromas probably won't be clear to you. That's okay. Spend more time just smelling the chocolate. Warm it up more with your finger, close your eyes, and let your smell-imagination run wild. Eventually different chocolates will recall different odors. You will start to know which regions of the world produce chocolate with which aromas.
8. Feel the Chocolate in Your Mouth
   Good chocolate should literally "melt in your mouth." Chocolate melts at about 97 degrees. While melting the chocolate should feel rich and luscious in your mouth. You should not need to chew good chocolate at all, just let the flavors release on their own. Examine the texture of the chocolate -- it can vary from smooth to grainy. Good chocolate has a rich, velvety texture. Poor quality chocolate feels waxy or greasy.
9. Taste It
   Finally, you should taste the chocolate. You can chew if you want, but just a couple of times. Like with smelling the chocolate, pay attention to the flavors that just pop into your head. These could be the same as what you smelled, or completely different. Spend time being aware of how the flavors change over time as the chocolate continues to melt and coat more of your mouth.
10. The Finish
    As the last of the chocolate leaves your mouth, the lingering flavor is known as the 'finish' of the chocolate. Good chocolate should have a complex, interesting finish that is not bitter or unpleasant. The finish is an important part of the tasting, as many of the early flavors may be masked by other ingredients in the chocolate.

Tips:

1. When tasting many kinds of chocolate at one sitting, always taste from lowest percentage of cocoa to highest.
2. Store your chocolate in a dry, dark and cool place to avoid 'blooming' and other signs of aging.
3. Remember to balance the calories in chocolate by eating less of something else.
4. If you are having trouble sleeping at night, do not eat chocolate close to bedtime.

Simple tips to identify good quality Chocolate

There are many brands of Chocolate available in market. Price range of chocolates largely varies based on quality of chocolates and its packaging. Paying high price can be one parameter to ensure you are buying high quality chocolate, but it is not always true. Sometimes you may pay high but end up buying mean quality chocolate. Here are some simple tips to judge quality of chocolate.

Ingredients

Chocolate is made from cocoa beans. So anything made from other than cocoa beans is not chocolate. Milk chocolates are made from milk and sugar; those are called chocolates but are not real chocolate. Cocoa solids and cocoa butter are basic ingredients of chocolate.  So first thing to check is what ingredients are listed on chocolate wrapper or box. If percentage of cocoa solid and cocoa butter is more, chocolate is of good quality.

Touch

Cocoa butter melts at our body temperature. Good quality chocolate should start melting as you touch it. Its touch should feel smooth to hands. It should not be grainy.

Appearance

Surface of chocolate should look glossy and shining. If there is bloom or grey/off white dots on surface of chocolate, you can conclude that it is not handled or stored well or it is not fresh. Old chocolates develop this kind of bloom.

Aroma

Chocolate should have aroma chocolate. If it has some other smells, you can conclude that it is stored with some other food or substance. Chocolate quickly acquire smells of other substance it is stored with.

Snap

If it is chocolate bar, you should be able to hear good snap when you break it. If it is chocolate cube, it should make snap once you break it by teeth. If it is not making snap, it is not tempered well. So it is not a good quality chocolate.

Taste

Chocolate should taste like chocolate. Once you place chocolate on tongue, it should start melting. It should create silky smooth feeling in mouth. Chocolate should fill your senses with its aroma. It should not create sand like or grainy feeling. You should not need to chew it.

You can now select good chocolate and enjoy it.