Level 1 Certificate in Chocolate Tasting, 6 Apr 2026, Albuquerque

Level 1 establishes the sensory foundation needed for tasting chocolate professionally. It explores fine, artisanal chocolate and the processes that contribute to quality and flavor, from country and region of origin to post-harvest practices and manufacturing.

During the course you will practice formal approaches to chocolate tasting and become familiar with sensory analysis tools through a series of tasting games and experiments.

This Foundation course is designed to run over a single day workshop, it provides a solid grounding in chocolate tasting and includes tasting of 9 or more different origin or blended fine dark chocolate bars, tasted in different forms for an understanding of aroma, length, texture, and taste. We will taste samples of well-made craft chocolate from various origins and examples of defects and industrial production.

The course finishes with a 30-question multiple choice exam based on the course content. Certificates will be issued upon achieving a pass mark.

About the course in Albuquerque

This Level 1 course will take place at Central New Mexico College in Albuquerque as part of the college’s culinary program and the educational activities of the lively 16th Annual Southwest Chocolate and Coffee Fest (April 11–12). The course was offered last year and, in 2026, will precede the IICCT Level 2. It may be taken on its own or combined with Level 2. Central New Mexico College is offering assistance to regional students. For further information, please contact Dr. Maricel E. Presilla.

Dr. Maricel E. Presilla—one of the founders of the IICCT and the International Chocolate Awards Americas competition—will teach the course in English. She is the author of The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes (Ten Speed Press), Gran Cocina Latina: The Food of Latin America (W.W. Norton), and Peppers of the Americas (Ten Speed Press). A specialist in Latin American cuisine, cacao, and chocolate, she is also president of Gran Cacao Americas, a company dedicated to research and innovative agroecological programs supporting sustainable cocoa and fine chocolate production in the Americas, as well as sensory evaluation.

For information about courses, payment methods, transportation, and lodging recommendations, contact Dr. Presilla directly at grancacao@aol.com. In your registration application, please include your full name, identification card number, gender, date of birth, mailing address, and email address. A New Mexican–inspired lunch will be offered. Please let us know if you have any dietary restrictions.