Each individual chocolate offers its own distinctive flavours, textures and aromas, allowing an appreciation of the wealth of variety that can be created from the fruits of the Cacao tree. As with wine tasting, there are a few simple steps to truly savouring fine quality chocolate.

Chocolate should always be stored in a cool, dry and odour-free environment, but not in the fridge. Allow it to reach room temperature (18-20*C) before tasting. Begin with white chocolate, followed by the milk varieties, and move onto the stronger flavours of dark chocolate.

Before you begin, sip a little water of limejuice to cleanse the palate. And repeat after every tasting.

Look at the surface of the chocolate. It should be smooth and glossy.

Now savour its aroma - this will vary greatly depending on the type of the chocolate. Chocolate made from good quality cocoa beans can have floral, fruity, nutty, grassy, spicy, sweet and woody aromas. Chocolate made from poor quality cocoa beans can produce a 'rubbery' aroma (caused by under-fermentation of the beans), ripe fruit (caused by over-fermentation of the beans) and staleness (caused by mould on the beans)

Snap off the chocolate. It should make a clean, crisp snap.

Place a piece of the chocolate in your mouth and wait a few seconds. This will allow you to taste the immediate flavours and aromas. Notice the feel of it on your tongue (called 'mouth fee') - it should feel firm and melt 'cleanly', without a waxy, sticky or grainy texture.

Chew the chocolate to expand the surface area and release the second level of flavours and aromas. By rolling the chocolate around the tongue you will experience the full range of flavours by triggering the four taste zones - sweet and salty (tip of the tongue), sour (sides) and bitter (back).

Place the chocolate in your mouth and allow it to melt for a few seconds. This will release the first flavours and aromas.

Chew the chocolate to blend the filling and the coating. Now let it melt slowly in your mouth and enjoy the lingering tastes.

Wine is easily overpowered by chocolate, so it is important the wine has a strong single-note aroma, to withstand the strength of the chocolate flavour.

Port and dessert wines (such as Marsala or Muscat) work well. For red-wine lovers, cabernets are a good alternative; they contain a hint of cocoa, as well as spices, but avoid the more oaky ones, as they will inhibit the flavour of the chocolate. Fruit wine also works well with dark chocolate.

Rum can work well with ganaches and pralines, while cognac and armagnac suit dark chocolate or centres that are not sweet.