The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan.
It is hoped that the sensory language and tasting ritual will enable brands and artisans to help consumers appreciate chocolate. Together the companies have also developed a flavour lexicon for cocoa and chocolate.
Pablo Perversi, Chief Innovation, Quality & Sustainability Officer at Barry Callebaut, said “More and more consumers, and especially millennials, share their experiences on social media. They are increasingly curious about food and taste. But while wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences.
“Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.
Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavour, texture and aroma of chocolate.
‘Hidden Persuaders in Cocoa and Chocolate – A Flavour Lexicon for Cocoa and Chocolate Sensory Professionals,’ is said to be the first science-based publication on how to create a sensory language for the chocolate industry.