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Course name
The Level 2 intermediary course explores the world of fine and origin chocolate in greater depth, looking in detail at the styles of different chocolate makers and different types of chocolate, including dark, milk and white and new trends. Treatment and flaws in cacao are examined as well as the chocolate production chain and how these affect flavour.
The course touches on chocolate history, with an emphasis on flavour. Over 25 chocolate bars and samples are tasted, with repeat tasting, profiling and blind tasting to gain a full understanding.
The course is held over three one day workshops or nine evenings and provides fuller understanding of fine chocolate and its flavour possibilities.
The course finishes with a 60 minute multiple choice exam based on the course content. Certificates will be issued upon achieving a pass mark.
- Chocolate production
- Chocolate types and styles
- Sensory exploration, practice and physiology
- Process chain tasting – bean to bar
- Tasting practice and profiling
- Cacao production, quality and flaws
- Cacao farming and economics
- Chocolate history overview
- Take away study guide
- Certificate for exam passes
This course would be perfect for you if:
- You love chocolate, and want to know more about the craft
- You work in the catering/pastry/fine chocolate industries and want to improve your clients experience
- You are considering launching a fine chocolate busines
- You want to buy a fascinating and different present for someone
- You want to see just how good your palate is for chocolate