Just like music, aromas and flavors have an even more pronounced ability to transport us to our memories. A concept popularized by Proust's "madeleine," demonstrating the power of a simple pastry as a catalyst for a sense of reminiscence. Drawing on our experience with chocolate tastings, we will explore this profound and instantaneous association triggered by aromas.
It is worth noting that it is not always easy to remember, express, and describe flavors. Think of an extraordinary meal or drink: you probably remember the people you were with, the conversations, the ambiance of the room, and maybe even the music playing in the background. But can you easily recall the exact flavors, textures, and tastes of what you ate or drank? Few of us can.
This is partly because of how smell and flavor "hit the brain." Unlike images and words, odors and flavors reach the brain via a much more direct route. The olfactory pathway bypasses the thalamus, a center that typically processes sensory information before it is sent to higher brain areas. Instead, odors and flavors connect directly to regions involved in memory and emotions, particularly the limbic system, which includes the amygdala (responsible for emotional responses) and the hippocampus (involved in memory formation). This is partly why odors and flavors have a more direct association with the moment and event, making it harder to remember aromas precisely.
Classification of Aromas
Another challenge is simply being able to put words to aromas. We often lack the knowledge or experience to classify aromas into broad groups. To help with this, we developed an aroma wheel to facilitate participation in tasting workshops. You can find our free tasting guide to accompany your next chocolate discovery. It’s important to note that artisanal chocolate is perfect for learning due to its richness and purity of flavors, in contrast to ultra-processed foods that destabilize our taste buds!
To learn the "language of aromas," there are two key steps. First, learn the vocabulary and how to express what you feel, what you like (and even what you don't like). Second, practice recalling aromas and thus matching your feelings to your new vocabulary.
During our tastings, in Geneva and Switzerland, we explore the language of aromas through interactive tastings by comparing appreciations. We immediately notice that many factors (such as texture, color, and smell) influence opinions. Furthermore, we constantly modify the pairings and artisanal chocolates used each month in our tasting workshops, allowing us the opportunity to have an open and refreshing perspective in our discussions.
Some Keys to Learning the Language of Aromas
Some aspects are “instinctive,” while others are more “acquired.” For example, taste is “instinctive,” just like you either like or dislike listening to a new piece of music. However, breaking down aromas requires a bit of practice, like learning a musical instrument.
Refer to the aromas you know, which will help you identify what you are feeling. The key is to know how to find them and associate them. Ask yourself if you detect taste notes that you associate with fruits, nuts, spices, vegetables, herbs, etc., and then go deeper (if it's a fruit, is it a red fruit or a banana, etc.). Use the wave of flavors to get more suggestions.
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Be social and diverse. Always try to taste several different chocolates, and always share with your friends and family. Don't be afraid to discuss your sensations, what you feel, etc.
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Enjoy! There is no right or wrong choice. Some will appreciate the typical acidity of certain West African chocolates, while others will prefer the honeyed notes of Peruvian terroirs. The important thing is to discover which terroir evokes emotions in you and which chocolate could become your best companion for the coming years!
How to Remember What You've Tasted
Here's a suggestion on how to remember the aromas you've tasted: Write it down! It seems obvious, but putting what you've tasted into words not only helps you identify but also memorize. Our subscriptions and tastings always include a support guide to describe the aromas and textures of artisanal chocolate bars.
Once your impressions are on paper, try a few other tricks to make them memorable:
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Associate with a memorable experience. What's happening around you? Link a taste memory to something you truly enjoyed – like discovering your new favorite bar or tasting a new terroir for the first time.
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Create your own mnemonic devices. The "Memory Palace" technique is the most common. Visualize a familiar place where you store flavors by placing them in specific rooms to help you remember them later.
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PRACTICE! Explore with artisanal chocolate, for example (special mention for subscription boxes that ensure diversity every month :)).
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Associate flavors with specific stories. For example, I often associate Indian chocolates (Idukki terroir) with my trip to Kerala. The floral aspect of the cocoa correlates with the magnificent colors of jasmine, roses, and Neelakurinji that cover this fabulous terroir.
- Repeat! Try to savor your chocolate bar over several days, and be curious!
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