Cocoa of Excellence training
Location: Beurs van Berlage, Amsterdam

Liquor tasting course

Cocoa of Excellence Training Workshop on cocoa quality along the value chain

 

The Cocoa of Excellence training workshop on cocoa quality along the value chain will provide participants with an opportunity to discuss the concepts of quality along the cocoa value chain (pre and post-harvest considerations) and sensory evaluation and will provide hands on practical experience on basic quality assessment of beans for liquor making (from cut test to formulation calculations for chocolate), liquor tasting (vocabulary generation across key positive and negative flavour descriptors), chocolate tasting and odour recognition.  Participants will gain a better understanding of the impact of handling on flavour in cocoa liquor and chocolate.  A certificate of participation will be issued.

PROGRAMME

Friday 24th February 2017

9:00 – 9:30 Welcome, Introductions, Overview of the workshop objectives, technical and practical programme:

  • Jack Steijn
  • Ed Seguine
  • Darin Sukha

Technical programme

9:30 – 10:15        The concept of quality along the cocoa value chain (Part 1) – Darin Sukha

  • Pre-harvest considerations

10:15 – 10:45      COFFEE BREAK

10:45 – 11:45      The concept of quality along the cocoa value chain (Part 2) – Darin Sukha

  • Post-harvest considerations

11:45 – 12:00      Discussion

12:00 – 13:30        LUNCH BREAK

Practical programme

13:30 – 14:45           Basic quality assessment of beans for liquor making – Ed Seguine and Darin Sukha

  • Moisture content, bean weight, bean count, cut test and odour using “all in one” quality assessment form

14:45 – 16:00           Cocoa liquor making (Part 1) – Ed Seguine

  • Bean sorting, selection and weighing, roasting, breaking and de-shelling, coarse grinding

16:00 – 16:30           COFFEE BREAK

16:30 – 16:45           Cocoa Liquor Making (Part 2) – Ed Seguine

  • Set up of melanger
  • Formulation calculations for chocolate

17:45 – 18:00           Overall discussion and wrap up – Ed Seguine and Darin Sukha

Saturday 25th February 2017

Technical programme

8:30 – 8:45           Summary of Day-1 and Plan for Day 2 – Darin Sukha and Ed Seguine

  • 8:45 – 9:45            An Introduction to sensory evaluation – Darin Sukha

History, concepts and principles
Tasting cocoa liquor and chocolate
Key flavour descriptors to consider in cocoa liquor and chocolate

9:45 – 10:00        Discussion
10:00 – 10:30      COFFEE BREAK

Practical programme

10:30 – 12:00      Liquor tasting – Darin Sukha and Ed Seguine
Vocabulary generation across key positive flavour descriptors

12:00 – 13:30        LUNCH BREAK

13:30 – 14:45           Liquor tasting – Darin Sukha and Ed Seguine

Vocabulary generation across key negative flavour descriptors

14:45 – 15:30           Chocolate tasting – Ed Seguine

15:30 – 16:00           COFFEE BREAK

16:00 – 17:30           Odour recognition – Darin Sukha

17:30 – 18:00           General discussion on the impact of handling on flavour in cocoa liquor and chocolate and distribution of certificates of participation – Ed Seguine, Darin Sukha and Jack Steijn

This world première of the course will be held for a small group of participants. Costs are €500 excl 21% VAT per participant. Request more information or register by mailing to tastingcourse@chocoa.nl