Roasting Sensory Development modules

About the course

This sensory development module will help to widen your chocolate tasting experience and develop your personal flavour ‘archetypes’ for different roast profiles, including low, high, under and over-roast flavour recognition.

The module will explore how roast affects flavour through comparison tasting of commercial chocolate, where high-roast is the norm, with tasting of craft chocolate origin bars. The course will include chocolate samples made with cacao from different origins to help develop your understanding of how roast can change flavour delivery, balance, preservation of fruity and floral notes and aftertaste in craft chocolate.

This module is supplemental to our Chocolate Tasting program and will form part of the learning development that will be used for our more advanced level programs.

Entry requirements

The module is open to anyone and there is no eligibility requirement for this module. Level 1 and 2 Certificate in Chocolate Tasting or Cacao Evaluation is recommended but not essential.

If you have not attended Level 2 Chocolate Tasting, you can sign up as a user on our profiling website, seventypercent.com and try out our profiling system there.

Certification

There will be a short assessment at the end of the course, which will be made using tasting triangulation tests to test your ability to recognise different roasting profiles.

Certificates will be sent to attendees passing the assessment, after the course has completed and the assessments have been marked and checked (this may take several weeks to process after the end of the course).

What's included
  • Roasting theory and affect of different roasting equipment
  • Tasting of high, medium and low roast chocolate
  • Comparison of chocolate samples made with different roasting profiles
  • Tasting of different roasts of the same origins, in cacao and chocolate
  • Practice at identifying roast profiles through chocolate aroma and taste
  • Review of roasting in other fine food or drink areas, such as coffee
Who should take this course?
  • Anyone wanting to taste and understand roasting in chocolate
  • Chocolate makers who want to develop or improve their chocolate
  • Chocolate tasters who want to expand their knowledge and understanding of chocolate making
  • IICCT Alumni continuing their chocolate knowledge journey
  • Professionals or individuals interested in chocolate production and recipe development