With many people spending a lot more time indoors due to the coronavirus pandemic, all snack cabinets are not safe. Chocolate is one of the world’s most popular treats, so what if you have been eating it wrong this whole time? 

According to an expert a lot of people eat it incorrectly meaning they miss out on the full flavour of the delicious treat. 

Sarah Hartnett a London-based international pastry and chocolate consultant, told the Daily Mail about small changes to make your chocolate taste even better. 

Room temperature is generally the best for chocolate storage (19C/66F). It should be stored somewhere the temperature won’t be fluctuating to any great extremes, otherwise the cocoa butter can soften or melt, rise to the surface, and give a bloom that looks unpleasant.


It will still be edible, however won’t have the gloss that beautifully tempered shiny chocolate can have.

It is also important not to store it near any strong smelling foods as it will absorb the smell. For example, if you were to leave chocolate near open washing powder, not only would it smell like the washing powder after a few days, but it would taste like it too.

Smell before eating 

‘Chocolate is a multi-sensorial experience and smell accounts for approximately 80  percent of our taste. 

‘Smelling the chocolate also gets our senses ready for taste and makes our mouths water. 


‘Looking at it, seeing the shine when it’s well tempered, smelling it, listening to the snap sound when you break the chocolate, these are all ways to enjoy chocolate and build anticipation for taste.’

Take small bites and never chew

Chocolate melts at body temperature, so when eating leave it to melt on your tongue slowly and enjoy the experience of the profile, and distinct taste of the chocolate revealing itself. 

Bite size pieces are probably best as it allows time for the chocolate to melt in your mouth.


Don’t melt chocolate over water

During cooking people often have problems with water or condensation getting into their chocolate when they’re melting it – this usually happens when using a bain-marie (bowl over warm water). 

Melting the chocolate slowly in a plastic bowl in the microwave is the easiest way to get the best results. Plastic doesn’t overheat as much as glass does and so it is less likely to overheat the chocolate too.


Be adventurous with flavour 

Sarah has worked with chocolate manufacturer Barry Callebaut and Magnum to create the world’s first ‘ruby chocolate’ ice cream. 

Ruby chocolate is marketed as the ‘fourth’ type of chocolate alongside dark, milk, and white chocolate varieties and is notable for its natural pink colour.  


Sarah said: ‘The Ruby couverture chocolate with its unique berry taste and luscious smoothness is an intense sensorial delight, which complements the indulgent and velvety white chocolate ice cream and vibrant raspberry swirl.’  

-Daily Mail