When and Where to Watch
Watch on YouTube, LinkedIn, or Facebook to comment and ask questions live during the episode.
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Episode 65 Overview
Fundamental to being a chocolate critic is understanding Flavor.
I first started thinking about this in a formal way in the years before I spun up chocophile.com. I needed a rating system and to do that I needed to come up with a judging rubric. To come up with a judging rubric I need to understand how to evaluate the flavors of chocolate.
This is something I’ve been working on continually for over twenty years.
This coming October (Friday the 25th) I will be presenting, with Zoi Papalexandratou at the British Society of Flavourists 2nd Annual Symposium. The topic is Quantifying the Flavours of Cocoa and Chocolate.
In this episode of #PodSaveChocolate I am going to be sharing some of the research I have been doing in preparation for the symposium; I will not be sharing the final presentation. (I am still working on that with Zoi.)
The main point I am pursuing with Zoi: Why? It’s not just about analytical chemistry.
Links and Resources
There is still time to sign up for this symposium – you don’t have to be a member of BSF to attend.
The Episode of PodSaveChocolate about my presentation at the 2023 BSF symposium.
From my presentation, “How Chocolate Gets its Taste” first given to the Experimental Cuisine Collective (NYU) in March, 2012.
Source: MOCCA
Questions?
If you have questions or want to comment, you can do so live during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at any time.
Episode Hashtags and Related Accounts to Follow
#Flavor #Flavour #BSF
#cocoa #cacao #cacau
#chocolate #chocolat #craftchocolate
#PodSaveChocolate #PodSaveChoc
#LaVidaCocoa #TheChocolateLife
Future Episodes
None scheduled when this went to press.
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