Barry Callebaut: sensory language for chocolate

Barry Callebaut has introduced a sensory language and a tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global ­flavour house Givaudan did extensive research to develop a chocolate sensory language and tasting ritual, inspired by what has already been created for wine, coffee and craft beer categories. The chocolate sensory language finds its foundation in the new book “Hidden Persuaders in Cocoa and Chocolate. A Flavor ­Lexicon for Cocoa and Chocolate Sensory Professionals” by Renata Januszewska.
Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors (image), covering the flavour, texture and aroma of chocolate. A chocolate tasting ritual requires the five senses – sight, touch, hearing, smell and taste – and enables chocolate professionals and consumers to discover new dimensions of chocolate experience and appreciate chocolate even more. •