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Cocoashala India with IICCT to offer Chocolate Taster Certification Level 1
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Tuesday, 11 January, 2022, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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Cocoashala India in collaboration with International Institute of Chocolate & Cacao Tasting, UK (IICCT), is set to offer Level 1 of Chocolate Tasting certification. The class will be held on February 11, 13 and 15, online.
According to L Nitin Chordia, chief product officer and co-founder, Kocoatrait which runs Cocoashala, “This would lay the sensory foundation for a candidate’s journey as a Chocolate Taster. The course introduces chocolate making in the fine art and craft chocolate world taking candidates through the origin of cacao and how it is produced. During the course they will experience the sensory elements used in chocolate tasting through a series of tasting games and experiments. The candidates will practice using a formal approach to chocolate tasting.”
The course is designed to run as three online sessions plus self-study. Level 1 course provides a foundation in chocolate tasting and includes tasting of 7 or more different origin or blended fine dark chocolate bars, tasted in different forms. It will provide an understanding of aroma, length, texture and taste. The chocolate tasted includes examples of well-made craft chocolate origins, its defects and industrial production. The Tasting Kit including chocolates will be sent out by Cocoashala, Chennai in insulated packs via courier.
The course will be completed with a 30 question multiple choice exam based on the course content. Certificates will be issued by IICCT, UK within a few months upon achieving a pass mark.
Chordia said, “The Level 1 chocolate tasting course is open to all and is suitable for both professionals and enthusiasts. The training would also cover the origins and varieties of cacao, its production and manufacture of fine or craft chocolate. Further, it would also provide details on cocoa butter and cocoa powder manufacture, taste and recognise flaws in the chocolate besides ways to direct sourcing of cacao.”
“A study booklet along with all the chocolate and sensory samples needed will be provided. Candidates successful in the exams would receive certificate. The course would be ideal for candidates who like chocolate, and want to know more about its flavour and origins. Further a chocolate maker who wants to expand sensory skills, an event organiser looking for more information to attract the audience attention, working in catering/pastry/fine chocolate industries could join. The training would also enable the candidates to improve their clients’ experience of chocolate and would be ideal for those launching a fine chocolate business,” he concluded.
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