Level 2 Certificate in Chocolate Tasting, 7 Apr 2026, Albuquerque

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 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 blind tasting exam and a 60 minute multiple choice exam based on the course content. Certificates will be issued upon achieving a pass mark.

About the course in Albuquerque

This Level 2 course will take place at Central New Mexico College in Albuquerque as part of the college’s culinary program and in conjunction with the educational activities of the 16th Annual Southwest Chocolate and Coffee Fest (April 11–12). The course follows the IICCT Level 2 curriculum. It may be taken independently if you have already completed Level 1 at CNM or at another location. 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 production and sensory evaluation throughout the Americas.

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, and mailing and email addresses.