TheChocolateLife LIVE - Deep Dive into Cut Tests

TheChocolateWire -

Since my first trip to a producing country (Ecuador) in 2003, my understanding of cut has evolved - in unexpected ways.

The TL;DR for this post (non-spoiler alert – you’re going to have to listen to the live stream for the full story) is that most people do not understand what cut tests are good at – and what they are very, very bad at.

In this Deep Dive episode of TheChocolateLife LIVE I will cover:

  • Why the modern cut test was developed.
  • What cut tests are good for.
  • What cut tests are bad at.
  • What almost everyone misunderstands about cut tests.
  • Why do cocoa guillotines cost so #!@^¡ much?
  • Fundamental problenms with the methodology.
  • One evaluation step almost no one performs – that everyone should!
  • and more, as well as take questions live.
CutTests TheChocolateLifeLIVE
The presentation file used in the live stream.
cutTests-TheChocolateLifeLIVE.pdf
5 MB
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ISO 2451:2017
Cocoa beans — Specification and quality requirements
ISO
A link to the ISO standard for how to perform a cut test. As with all ISO standards, only some introductory information is available. You’ll have to fork over CHF 118 (Swiss francs) for the details.
[L] – Venezuela 2006; [R] – Ecuador 2005
[L] – Nicaragua 2015 not color corrected; [R] – same photo fixed white balance and remove color cast.
Examples of cut test reference images. The image at the lower left shows the reference image – to the left of the color chips – that is most commonly used, created at the Cocoa Research Centre at the University of the West Indies in Trinidad. Sources: [UL] C-Spot.com [UC, UR, LR] Researchgate.

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Live Stream header image original by Jason Rosewell / Unsplash

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