Chocolate Truffles
Truffles with flavors from curry to rose. Photo courtesy Vosges Haut Chocolat.





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KAREN HOCHMAN is Editorial Director of THE NIBBLE.



February 2005
Last Updated November 2010

Product Reviews / Main Nibbles / Chocolate

Conduct Your Own Chocolate Tasting

Page 4: The Day Of The Party

This is Page 4 of a five-page article on planning a chocolate party. Click on the black links below to visit other pages.


Step 5: Follow These Steps On The Day Of The Party

  • On the day of the event, set the table. Each guest needs a water glass, at least 4 wine glasses, a sharp knife for slicing chocolate if you’re serving truffles or bonbons that can be cut in half, an evaluation sheet, and a pen or pencil. Wine glasses should always be clear so you can see the color of the wine. If you don’t have enough glasses, get 8-ounce hard plastic beverage cups.
  • Add to the table: You’ll also need to set the table with napkins, a pitcher of water to refill glasses and, if people won’t have a separate glass for each wine, a “dump bucket” so wine not consumed can be tossed to make way for new wines.  An extra pitcher or a vase can be used for this purpose. Whatever you use, be sure it’s deep enough so that when you carry it to the sink to dump out, wine doesn’t slosh over the side.
  • Now you’re ready to prepare the first plate of chocolate for each guest. Use large dinner plates or chargers. They don’t have to be white—as long as the beauty of the chocolate isn’t lost, you can use colors, and mix and match for a festive look. Place one plate of chocolate at each table setting. Do this no more than one hour before the party. If you have enough plates, you can plate all of your flights. Otherwise, at the end of each flight you can re-plate in the kitchen (just keep the plates in order, starting at the head of the table and going clockwise, so you can return the right plates to their owners). Or, pass the boxes at the table so guests can replate themselves.
  • How much to serve. If you’re serving individual pieces of chocolate like truffles or bonbons, each guest should have one piece.  If you are serving bar chocolate, divide the bar so that each guest gets the equivalent of 2 ounces.


  • Water Glass
  • 4 Or More Wine Glasses
  • Plate For Chocolates
  • Napkin
  • Evaluation Sheet/Sources Sheet
  • Pen Or Pencil
  • Place Mat (or tablecloth)


  • 1 Or More Sharp Knives To Slice Chocolate
  • Palate Cleansers (See Page 3)
  • Water Pitcher
  • Dump Bucket
  • Wine, Beer, Spirits (Previously Chosen)
  vosges truffle
Absinthe Truffle from
Vosges Haut Chocolat.



Continue To Page 5: The Chocolate Tasting

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