The Chocolate Alliance is running a comprehensive sensory analysis program through their Cocoa Academy. Brian Cisneros emailed Bartalks about this event, and we are delighted to publish the details below for those interested in signing up.

Brian explains they have dedicated five years of planning and preparation to ensure this program has been refined and prepared with attention to the needs and requests of today’s chocolate professional.

If a clear sensory understanding of quality will assist in your work as a professional, then this course has been designed for you.

The curriculum is condensed into a five-week schedule. The format combines special live training sessions with the program director and pre-recorded learning segments to allow you to learn at your own pace. The program includes weekly group taste sessions for sensory analysis and calibration with industry peers. 

We are proud to offer the cutting edge of learning technology, sensory analysis techniques, exceptional chocolate and virtual workspace for you to dive into the realms of chocolate sensory analysis and up-level your professional skill set. 

They are offering several time options to fit with your time zone and schedule. You will be able to select the time that works best for you. 
The Program Outline is below for review, and if you decide that sensory analysis training is the next step in your professional development, you can complete their registration form by clicking here

Sensory Analysis Program for Chocolate Professionals

Dates: May 24 – June 25

Week 1

  • Session 1: Sensory Analysis Terminology and Technique
  • Session 2: Professional Techniques for Chocolate Sensory Analysis

Week Two

  • Session 3: Cocoa Flavor: Genetics, Orchard Care, Climactic Terroir, Post-Harvest Process
  • Session 4: Quality Assessment Metrics and Standards for Specialty Chocolate and Cocoa Products

Week Three

  • Session 5: Defects 1 – Post Harvest challenges: Under/Over ferment and Drying Conditions
  • Session 6: Defects 2 – Transportation, Storage, and Manufacturing defects

Week Four

  • Session 7: Origins 1 – South America: Brazil, Peru, Venezuela, Ecuador, Columbia
  • Session 8: Origins 2 – Central America: Guatemala, Mexico, Belize, Honduras, Costa Rica, Nicaragua. 

Week Five

  • Session 9: Origins 3 – Caribbean: Trinidad & Tobago, Grenada, Jamaica, Haiti, Dominican Republic
  • Session 10: Origins 4 – Africa: Madagascar, Tanzania, Ghana, Cote d’Ivoire
  • Session 11: Sensory Analysis Techniques, Defects, Origins, and Calibration Review and Exam
  • Video Lessons for each session. Participants can access and re-watch all the streaming digital content
  • Training Session – Live Stream – with Program Director. Review Key Topics and Answer Questions in Real-Time
  • Sensory Practice Time with Peers (Group Taste Sessions)

Time Commitment: Each Week of the Program there are TWO Sessions – they are numbered 1-10 in the program overview above. Each session is 60-minutes.

In addition, once a week there is a 90-minute Q&A with the instructor to review the learning modules. Optional, but they highly recommend, is a once per week Group Taster Session which may be up to 60-minutes and is a calibration practice with industry peers.

Session-11 is an exam and may be taken at your own pace. 
. . . . . . . .
Program Fee: $725.00 Materials Fee: $325.00

The Materials Fee Includes Printable Guides, Sensory Analysis Forms, 4-months of access to the Video Modules, 30 Bars of Chocolate for the Course Lessons and Group Taste Sessions and access to direct training with the course instructor through live Q&A sessions.

Materials will be shipped to you. International shipping is available for an additional charge. Total Program Cost: $1,050.00 USDA portion of each registration fee will be donated to the Specialty Cocoa Association, a registered non-profit organization committed to an equitable cocoa supply chain.

All modules must be completed to receive the course Certificate. Students that complete the course will be listed in the database of certified taste professionals.

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