Stewart emphasizes starting with craft chocolates to appreciate the complex flavors, contrasting them with major brands, which often have a one-note bitterness.
He suggests organizing tastings by targeting specific distinctions, like dark vs milk chocolate, to avoid overwhelming the palate with too many flavors.
Stewart recommends beginning with small tasting sessions, focusing on a few different craft chocolates to effectively notice the nuances in flavor.
Understanding the objective of your tasting and choosing a manageable number of samples are crucial steps to savoring chocolate effectively.
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