Move it around and observe the effects. The chocolate should begin to melt immediately with an even texture, as chocolate melts at human body temperature. The feeling of the chocolate in your mouth, or "mouthfeel", should be creamy, velvety, smooth, and soft, free of any grease, grit, grain, wax, or gum. Pay attention to the flavors, both subtle and strong. The best chocolates of all types will be well balanced, not too sweet and not too bitter. Any additives to the chocolate such as fruit, nuts, spices, and liquors should be present, but in no way overpowering. Chocolate should always be the main flavor. The flavor should be full and mellow with no artificial, burned, harsh, or flat overtones.
