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Origin Introduction Origin study by IICCT (Dominican Republic) – Virtual Course
October 11, 2024 @ 8:00 am - October 29, 2024 @ 5:00 pm
€445
Origin: Dominican Republic – online with tasting kit
Our first online Origin Study introduction course will give you a unique and in-depth dive into the origin. More than just a country origin, Dominican Republic has a vibrant history as a cacao producer with a rich genetic mix of cacao and distinct regions such as Duarte, Bejucos, Mirabal and more. With a rich Caribbean genetic mix, the cacao includes old trinitarios and new clonal developments such as neo-nacional white bean cacao. Flavours range from classic chocolate and dark sugars to distinct and elusive oxalic rhubarb notes.
The Dominican Republic was one of the first cacao producing countries to embrace the new wave of fine cacao in the 1990s and has transformed its quality since then. During the course we will taste chocolate made from some of the now well-known sources, as well as new discoveries and approaches.
This course will be taught in English over two weeks in four webinars, followed by an online exam session with a multiple choice exam and an origin identification blind tasting test.
Your Origin Study tasking kit will include:
- Samples of 15 craft chocolate bars from the origin
- Samples of commercial and defect bars from the origin
- Course notes (in online PDF format)
- A map of the origin (online PDF format)
- Sealed samples for your blind tasting exam
Your chocolate samples will include:
- Definitive origin reference flavour samples
- Samples of bars made from classic sources and farms within the origin
- Examples new origins and projects from within the origin
- Samples of chocolate made from the origin country, where possible
- Examples of different recipes used by chocolate makers for the origin
- Your practice and final blind tasting exam samples
You will receive around 15g-25g of each sample in sealed sample bags or as mini-bars. Sample size may vary according to the rareness and availability of each sample. All samples will be prepared using the Institute sampling protocol, as used for judging and professional evaluation.
Exams
The course will be examined with an online multiple choice and blind tasting of chocolate samples and will be moderated by our Institute assessors to our usual standards as an accredited FDQ Learning Centre. The course fee includes the cost of the exam registration. No reduction is offered in the event of not passing the course and retakes will be charged at 100€ (incl. VAT).
Booking deadline
To ensure your place on the course, please book before 21 September 2024. For bookings placed after this date we can not guarantee that your tasting kit will reach you on time for the start of the course.
