The Pyramid Tasting Handbook

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I first started thinking about a structured method for evaluating chocolate in 1997.

I knew that being a professional chocolate critic meant, a) having a structured evaluation method, b) explaining and sharing my method, and c) applying the method for posts on my original blog (chocophile.com) – which I spun up in May 2001.

My first evaluation method focused on value, and had four components: 1) style, 2) price range, 3) a rating on a 1-7 scale, and 4) an extended description. Calculator not required.

However, I quickly learned the method I created for the website didn’t work when teaching people how to evaluate chocolate in event and classroom settings. So I embarked on a search to develop just such a method.