Intermediate level course in Chocolate Tasting.

 

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$750/person

Course details

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 approaches to chocolate making, from micro-batch to large scale. Treatment and flaws in cacao are examined as well as the chocolate production chain and how these contribute to flavor.

The course’s approach to chocolate history places emphasis on taste and the current chocolate market. Students will taste over 25 chocolate bars and samples, with repeat tasting, profiling and blind tasting to gain a full understanding.

Level 2 introduces the Institute’s online chocolate profiling system, which will be used throughout the course working with laptops of tablets. Spare tablets will be provided if you are unable to bring your own device.

The course is held over intense three days workshops classroom and provides fuller understanding of fine chocolate and its flavor possibilities.

The course finishes on the final day with a 60-minute multiple choice exam based on the course content and a blind tasting test. Certificates will be issued upon achieving a pass mark.

About the course in Greater New York

This Level 2 course will take place in our new IICCT school in Casa Gran Cacao, Union City, four blocks from Boulevard East, right across the Hudson River and only 22 minutes from Midtown Manhattan by train, bus, or ferry. This is the heart of the reconstituted Latin America in NJ, and it speaks to the same agricultural cacao communities that IICCT works with and is proud to support. It is a lively, charming, and walkable town with restaurants and markets from all over Latin America that will enrich the IICCT learning experience.

Dr. Maricel E. Presilla, one of the founders of the IICCT and one of the founders and director of the International Chocolate Awards Americas competition, will be teaching the course in English. She is the author of the books The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes (Ten Speed Press). Great Latin Cuisine: 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 in the sustainable production of cocoa and fine chocolate in the Americas.

A Latin American inspired lunch will be offered. Let us know if you have any dietary restriction.

For information about the course and payment methods, as well as for transportation details and lodging recommendations, contact Dr. Presilla directly by email at grancacao@aol.com. In your registration application include full name, ID, gender, date of birth, email and home address.

Level 2

About the course

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 approaches to chocolate making, from micro-batch to large scale. Treatment and flaws in cacao are examined as well as the chocolate production chain and how these contribute to flavour.

The course explores on chocolate history with an emphasis on taste and the current chocolate market. Over 25 chocolate bars and samples are tasted, with repeat tasting, profiling and blind tasting to gain a full understanding.

Level 2 introduces the Institute’s online chocolate profiling system, which will be used throughout the course working with laptops of tablets. Spare tablets will be provided if you are unable to bring your own device.

The course is held over an intense three days, or a two week programme of webinars and self study, and provides fuller understanding of fine chocolate and its flavour possibilities.

The course finishes on the final day with a 30 minute multiple choice exam based on the course content and a blind tasting test. Certificates will be issued upon achieving a pass mark.

Entry requirements

Pass in Level 1 Certificate in Chocolate Tasting.

If you do not yet hold a Level 1 Certificate, you may take Level 1 as a block with Level 2 in our Combined Level 1 & 2 courses.

What's included
  • Chocolate production
  • Chocolate types and styles
  • Sensory exploration, practice and physiology
  • Process chain tasting – bean to bar
  • Tasting practice and profiling with our online system
  • Cacao production, quality and flaws
  • Understanding and tasting flaws in cacao and chocolate
  • Cacao farming and economics
  • Chocolate history from a taste perspective
  • Take away study guide
  • All the chocolate and sensory samples you will need*
  • Certificate for exam passes
Who should take this course?

This course would be perfect for you if:

  • You’ve began your chocolate journey, but you want to know more
  • You’re a professional in the catering/pastry/fine chocolate industries and want to develop a full sensory understanding
  • You are considering launching a fine chocolate business
  • You want the ultimate, intensive gift the chocolate fanatic in your life
  • You want to develop your tasting skills towards a professional level