- 1 day
- Sun 4 May 2025
- 10:00am - 6:00pm
- Bangkok Art and Cultural Centre, Bangkok, Thailand
- €185
The Chocolate Defect Recognition module will help you to name and identify defect flavor notes in chocolate, through tasting defect reference samples and chocolate with strong and recognisable defects caused by cacao production, chocolate making and condition of the chocolate.
DEFECT DAY IS HERE!
New IICCT course module premiered in Bangkok at a special introductory price
Be part of the first group to attend this new defects module. Be prepared for a scary and deliberately disgusting day, tasting the worst and the extremes in chocolate! Only by tasting defects at their worst can we develop our senses enough to be able to taste them in the much smaller usual nuanced amounts you might find in good, but maybe not perfect chocolate. (If you prefer to taste good chocolate, try out our Chocolate Flavor Note Recognition course on 3 May!)
Practice defect identification and recognition in chocolate
In this module we will taste craft and other dark chocolate with strong and identifiable defects, working through the possible causes of the defects and practice identifying cacao process and chocolate making defects.
The Defect Clinic
Special bonus sessions for Bangkok. If you’re a chocolate maker and you think you have a plain origin chocolate bar with a problem, bring it to the session and we’ll taste it together with the class to try to identify what the defects are and how you could improve the flavor.
Chocolate Defect Recognition
This development module is an excellent chance to widen your sensory experience and develop your personal flavour ‘archetypes’, which are key to the IICCT approach to chocolate flavour and our understanding of the brain science of chocolate tasting.
By expanding your experience through intensive exposure to multiple natural aroma samples, you will stretch your limits of aroma intake and increase your sensory flavor ‘muscle’, helping you to detect and name positive and defect notes in chocolate.
This module is supplemental to our Chocolate Tasting program and will form part of the learning development that will be used for our more advanced level programs.
- Tasting of dark chocolate with identifiable defects
- Tasting of examples of defects caused by problems in cacao production, chocolate making and chocolate condition
- Smelling or tasting of example references for common defects
- An understanding of the origins and causes of defects in cacao and chocolate
- Chocolate makers who want to develop or improve their chocolate
- Chocolate tasters who want to expand their knowledge and understanding
- Cacao producers who want to develop their understanding of the effects of post-harvest problems on chocolate flavor
- IICCT Alumni continuing their chocolate knowledge journey
- Professionals or individuals interested in the common problems found in most chocolate