In Portland this Spring at IACP, I spoke on Culinary Medicine…to foodies, food writers and chefs.

I lead a chocolate tasting to show how great flavor can lead us to better health, if we truly appreciate it.

I’ve had multiple requests for the how-to (using David Briggs’ Criollo wonder), so here it goes:

1. Sit: Food is always better when you sit. You concentrate on it more, and whether it is worth eating. Preferably without distraction.

2. Look: Good chocolate should look smooth, rich and silky…not sandy, bumpy, mottled or spotted. Yuck.

3. Aroma: Smell: most of taste is smell, so if you can’t smell, you usually can’t taste. Inhale the aroma through your nose, anticipating the flavors.

4. Crack: (but this is not cocaine): it should have a sharp, clean break.

5. Chew, Hold and Press: Take a small bite, press it with your tongue against the roof of your mouth and the inside of your cheek and try to let it melt.

Inhale over it a little if you can, through your mouth: you will get a rush of aromas, like you can from wine. Swish it around with your tongue for 15 – 30 seconds, and swallow. What are you tasting? Try to identify the flavors.

6. Repeat: Eating consciously allows you to enjoy it more. Especially for 25 calories.

Audio 2 minute summary of the whole presentation on my Facebook profile…the Soundbites app won’t let me put it on my (FB page!).