Why do people savor the flavor when eating an ice cream cone? Probably because the experience is better without the spoon!

Kay McMath, a food technology senior lecturer at Massey University in New Zealand, says that “flavor in ice cream is only released when the fat content – which carries the flavor – is warmed in the mouth to at least body temperature”.

“During licking, the tongue is coated with a thin layer of ice-cream which is more quickly warmed (compared to using a spoon) and the flavor is detected by the large surface area of the taste buds present on the tongue.”

The quantity of ice cream also influences the taste experience.  A spoonful (compared to a lick) is more likely to be chewed before swallowing. It takes longer to lick an ice cream cone. Therefore, the flavor is enjoyed more.

This theory applies to chocolate.

Here is How To Eat Chocolate… Like a Connoisseur

Do not chew chocolate! Savor the flavor by allowing it to melt in your mouth!

  1. Let a small piece of good quality dark chocolate rest for a short time on your tongue
  2. Then stick your tongue to your upper palate
  3. Move your tongue from left to right so that the chocolate slowly begins to melt

Good quality dark chocolate (with a high percentage of cocoa) has greater staying power than milk chocolate. You will enjoy the aromas even after you have eaten the chocolate!

Is Chocolate Really Good For You?

The key ingredient in chocolate, cocoa contains biologically active phenolic compounds. The higher the cocoa content, as in dark chocolate, the more benefits there are. Dark chocolate sometimes contains less fat and sugar, but it is important to check the label. Unsweetened chocolate, 70, 80, 90 and 100 percent cocoa products are available at supermarkets and natural food stores.

Choose natural chocolate made with non-alkalized cocoa powder. Non-alkalized cocoa powder is made from roasted cocoa beans–most of the fat is removed–the bean is then ground to a fine powder. The taste depends on the quality of the cocoa beans.

Dutch-process or alkalized cocoa (cocoa processed with alkali) is chemically processed to reduce the acidity and harshness of natural cocoa. The process also darkens the cocoa and produces the flavor of Oreo cookies.

Read my award winning lifestyle cookbook: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.