Combined Foundation and Intermediate level courses in Cacao Evaluation and Flavour Profiling.
Can you identify the roast of a chocolate just by it’s aroma? Ever wonder why your bar made with an origin cacao does not have the bright fruity floral notes of another bar made with the same cacao? Roasting Sensory will help chocolate makers and tasters understand the impact of different roasting approaches, including tasting cacao, and retail and lab chocolate.
The Chocolate Defect Recognition module will help you to name and identify defect flavor notes in chocolate, through tasting defect reference samples and chocolate with strong and recognisable defects caused by cacao production, chocolate making and condition of the chocolate.
