Tasting scorecard
A structured record of a tasting — appearance, snap, aroma, flavour development, texture and faults.
Groups the axes by the point in the tasting where each is actually assessed.
Your note
A balanced profile with no dimension standing out.
CHOCOLATE TASTING NOTE Untitled tasting Tasted: 2026-08-04 Aroma intensity not recorded Sweetness not recorded Bitterness not recorded Acidity not recorded Fruit character not recorded Smoothness not recorded Finish length not recorded A balanced profile with no dimension standing out. Recorded with ChocolateHQ. No overall score is produced by design.
Nothing here is saved or sent anywhere. Copy or print the text if you want to keep it.
Blank sheet for a four-bar flight
Copy or print this to fill in by hand. Discrimination falls off sharply past four or five bars, which is why the sheet stops there.
CHOCOLATE TASTING SHEET Room temperature, around 20°C. Mild to intense. Water and plain bread between. No overall score — record a profile, not a verdict. ── Bar 1 ─────────────────────────────────────── Name / maker / origin / %: Aroma intensity Faint 1 · 2 · 3 · 4 · 5 Pronounced Sweetness None 1 · 2 · 3 · 4 · 5 Very sweet Bitterness None 1 · 2 · 3 · 4 · 5 Strong Acidity Flat 1 · 2 · 3 · 4 · 5 Sharp Fruit character None 1 · 2 · 3 · 4 · 5 Dominant Smoothness Grainy 1 · 2 · 3 · 4 · 5 Silky Finish length Short 1 · 2 · 3 · 4 · 5 Long Faults noticed: Descriptors: Notes: ── Bar 2 ─────────────────────────────────────── Name / maker / origin / %: Aroma intensity Faint 1 · 2 · 3 · 4 · 5 Pronounced Sweetness None 1 · 2 · 3 · 4 · 5 Very sweet Bitterness None 1 · 2 · 3 · 4 · 5 Strong Acidity Flat 1 · 2 · 3 · 4 · 5 Sharp Fruit character None 1 · 2 · 3 · 4 · 5 Dominant Smoothness Grainy 1 · 2 · 3 · 4 · 5 Silky Finish length Short 1 · 2 · 3 · 4 · 5 Long Faults noticed: Descriptors: Notes: ── Bar 3 ─────────────────────────────────────── Name / maker / origin / %: Aroma intensity Faint 1 · 2 · 3 · 4 · 5 Pronounced Sweetness None 1 · 2 · 3 · 4 · 5 Very sweet Bitterness None 1 · 2 · 3 · 4 · 5 Strong Acidity Flat 1 · 2 · 3 · 4 · 5 Sharp Fruit character None 1 · 2 · 3 · 4 · 5 Dominant Smoothness Grainy 1 · 2 · 3 · 4 · 5 Silky Finish length Short 1 · 2 · 3 · 4 · 5 Long Faults noticed: Descriptors: Notes: ── Bar 4 ─────────────────────────────────────── Name / maker / origin / %: Aroma intensity Faint 1 · 2 · 3 · 4 · 5 Pronounced Sweetness None 1 · 2 · 3 · 4 · 5 Very sweet Bitterness None 1 · 2 · 3 · 4 · 5 Strong Acidity Flat 1 · 2 · 3 · 4 · 5 Sharp Fruit character None 1 · 2 · 3 · 4 · 5 Dominant Smoothness Grainy 1 · 2 · 3 · 4 · 5 Silky Finish length Short 1 · 2 · 3 · 4 · 5 Long Faults noticed: Descriptors: Notes:
What this cannot tell you
- A scorecard records perception, and perception varies with temperature, time of day, what was eaten beforehand and what was tasted immediately before.
- No overall score is produced and none will be. A single number collapses seven independent dimensions and invites comparison between bars that are not comparable.
- The intensity axes are not quality judgements. A high bitterness score is an observation, not a criticism.
- Nothing is saved. The note exists while the page is open and is exported as text — there is no account, no storage and no server call.
Why there is no overall score
A single number collapses seven independent dimensions and invites comparison between bars that are not comparable — a 100% bar and a milk chocolate would be ranked on a scale one of them is guaranteed to lose. The scorecard records a profile, not a verdict. For the method itself, see how to taste chocolate.