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One-Day Masterclass: Taste, Flavour and Chocolate by Cocoa Runners – London, UK
June 13, 2024 @ 10:00 am - 6:00 pm
£199.00
We are excited to launch our new full-day Masterclass, taking a deep dive into taste and flavour through the world of chocolate!
Join us for a day of learning, tasting and activities. You’ll learn the difference between taste and flavour, how to identify and articulate them, how they apply to chocolate and how every stage of the chocolate-making process affects the final result.
This course has been developed by a team of experts from Cocoa Runners and Cacao Latitudes, with support from Master of Wine Peter McCombie.
The full day course will run from 10am to 6pm.
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Part One: Understanding Taste
For the first part of the morning, we will cover the basics of taste and flavour. You will learn to identify the basic tastes, understand the science behind how we taste, and start to apply this with a practical aroma-matching task.
-
Part Two: Understanding Flavour
The second part of the morning will give you an understanding of retronasal olfaction; flavour and language; multi-modal perception; and mindful chocolate eating. We will then start learning how cocoa fermentation and drying impact the flavour of chocolate.
-
Part Three: Flavour in Chocolate
After a break for lunch, you will learn about how roasting, grinding, conching and sugar impact the flavour of chocolate, applying what we learnt in the morning sessions. You’ll be tasting plenty of chocolate!
-
Part Four: Tasting, Review and Assessment
In the final session, we will discuss and taste inclusions in chocolate, before reviewing everything we have learnt. The day will end with a practical tasting where you can demonstrate what you’ve learnt, to complete the course.
See here for more information!
We are excited to launch our new full-day Masterclass, taking a deep dive into taste and flavour through the world of chocolate!
Join us for a day of learning, tasting and activities. You’ll learn the difference between taste and flavour, how to identify and articulate them, how they apply to chocolate and how every stage of the chocolate-making process affects the final result.
This course has been developed by a team of experts from Cocoa Runners and Cacao Latitudes, with support from Master of Wine Peter McCombie.
The full day course will run from 10am to 6pm.
-
Part One: Understanding Taste
For the first part of the morning, we will cover the basics of taste and flavour. You will learn to identify the basic tastes, understand the science behind how we taste, and start to apply this with a practical aroma-matching task.
-
Part Two: Understanding Flavour
The second part of the morning will give you an understanding of retronasal olfaction; flavour and language; multi-modal perception; and mindful chocolate eating. We will then start learning how cocoa fermentation and drying impact the flavour of chocolate.
-
Part Three: Flavour in Chocolate
After a break for lunch, you will learn about how roasting, grinding, conching and sugar impact the flavour of chocolate, applying what we learnt in the morning sessions. You’ll be tasting plenty of chocolate!
-
Part Four: Tasting, Review and Assessment
In the final session, we will discuss and taste inclusions in chocolate, before reviewing everything we have learnt. The day will end with a practical tasting where you can demonstrate what you’ve learnt, to complete the course.
See here for more information!
We are excited to launch our new full-day Masterclass, taking a deep dive into taste and flavour through the world of chocolate!
Join us for a day of learning, tasting and activities. You’ll learn the difference between taste and flavour, how to identify and articulate them, how they apply to chocolate and how every stage of the chocolate-making process affects the final result.
This course has been developed by a team of experts from Cocoa Runners and Cacao Latitudes, with support from Master of Wine Peter McCombie.
The full day course will run from 10am to 6pm.
-
Part One: Understanding Taste
For the first part of the morning, we will cover the basics of taste and flavour. You will learn to identify the basic tastes, understand the science behind how we taste, and start to apply this with a practical aroma-matching task.
-
Part Two: Understanding Flavour
The second part of the morning will give you an understanding of retronasal olfaction; flavour and language; multi-modal perception; and mindful chocolate eating. We will then start learning how cocoa fermentation and drying impact the flavour of chocolate.
-
Part Three: Flavour in Chocolate
After a break for lunch, you will learn about how roasting, grinding, conching and sugar impact the flavour of chocolate, applying what we learnt in the morning sessions. You’ll be tasting plenty of chocolate!
-
Part Four: Tasting, Review and Assessment
In the final session, we will discuss and taste inclusions in chocolate, before reviewing everything we have learnt. The day will end with a practical tasting where you can demonstrate what you’ve learnt, to complete the course.
See here for more information!
