How to Be Chocolate Taster - Job Description, Skills, and Interview Questions

Jan 6, 2020 / 5 Minutes Read / By Albert

How to Become

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FAQ

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Chocolate tasting has become an increasingly popular activity among those who love the sweet treat. Chocolate tasting involves sampling different types of chocolate in order to analyze the flavor and texture of each. The process begins by breaking off a small piece of the chocolate and allowing it to melt on the tongue.

This allows the taster to take in all the flavors and notes that make up its taste. As the chocolate melts, the taster evaluates the texture, noting any graininess or smoothness that may be present. After fully consuming the piece, they can assess the flavor profile, noting any bitterness, sweetness, or complexity.

The combination of flavor and texture can then be used to judge the overall quality of the chocolate. The effects of chocolate tasting are twofold; not only does it allow for an appreciation of the nuances present in different types of chocolate, but it also helps to influence buying decisions for those who wish to sample a variety of chocolates for purchase.

Steps How to Become

Develop a strong palate for chocolate by tasting different varieties and learning about the various flavors and aromas of chocolate.
Develop a basic understanding of the history and production of chocolate.
Understand the different types of chocolate and how they are used in different applications.
Take courses in food science, sensory evaluation, and chocolate tasting to learn the principles of evaluating chocolate.
Become familiar with the terminology used by professional tasters to describe the qualities of chocolate.
Enroll in a certification program for chocolate tasters. Certification programs typically include courses in sensory evaluation, food science, and chocolate tasting.
Once you have completed the certification process, you will be qualified to work as a professional chocolate taster.

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forming good habits like setting aside specific times for focus and avoiding multitasking can help prevent distractions. Lastly, taking regular breaks to recharge and refocus is important for maintaining productivity throughout the day. With these strategies in place, individuals can stay ahead and be more efficient in their work.

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Job Description

Taste and evaluate chocolate products for quality, flavor and texture.
Record and report tasting results with accuracy and attention to detail.
Research and suggest new flavor ideas for chocolate products.
Monitor production process to ensure quality standards are met.
Collaborate with production staff to optimize production processes.
Analyze production costs, trends, and other data to ensure efficiency.
Develop and present new ideas for product development to management.
Monitor the market for new trends in chocolate flavors and ingredients.
Ensure compliance with legal regulations related to food safety.
Participate in trade shows and other industry events.

Skills and Competencies to Have

Knowledge of chocolate production and processing
Knowledge of different cocoa bean varieties
Ability to identify different types of chocolate by taste, smell and texture
Ability to detect subtle flavors in chocolate
Understanding of cocoa bean fermentation and the role it plays in making various types of chocolate
Knowledge of the various steps in the chocolate making process
Ability to create flavor profiles and make recommendations for different types of chocolate
Ability to evaluate chocolate for quality, consistency, and flavor
Excellent palate and sensory skills
Ability to work well independently and as part of a team

Being a chocolate taster requires a special set of skills, as it is a highly complex job that involves the ability to detect, appreciate and describe the unique flavors and aromas of different types of chocolate. To be successful, chocolate tasters must possess highly developed senses of smell and taste coupled with a good knowledge of the chocolate-making process. An effective taster must have the ability to identify subtle flavors and aromas, as well as to detect any off-flavors or defects in the chocolate.

chocolate tasters must have an understanding of the various ingredients used in chocolate-making, such as cocoa beans, sugar, milk and other ingredients, in order to accurately assess a chocolates flavor profile. Finally, a chocolate taster must be able to communicate their findings in a clear and concise manner to those involved in the chocolate production process. With these skills and knowledge, a chocolate taster can accurately assess the quality and flavor of a variety of chocolates and help improve the production process.

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Frequent Interview Questions

What experience do you have in the chocolate tasting industry?
What do you think sets a good chocolate apart from an average one?
What techniques do you use to analyze and evaluate the flavor of chocolate?
How would you define the difference between dark chocolate and milk chocolate?
Describe a time when your taste buds identified a unique flavor in a piece of chocolate.
What is your process for creating a comprehensive flavor profile for different chocolates?
Do you have any experience making recommendations for pairing different flavors of chocolate with other foods?
How do you stay up-to-date on the latest trends in the chocolate tasting industry?
What tools do you use to detect subtle changes in the flavor of chocolate?
Describe what makes a great chocolate tasting experience.

Common Tools in Industry

Chocolate Aroma Wheel. A tool used to identify and classify different chocolate aromas based on their intensity. (e. g. fruity, nutty, caramely)
Chocolate Refractometer. A tool used to measure the sugar content of chocolate samples. (e. g. cacao, milk and dark chocolate)
Chocolate Melting Point Meter. A tool used to measure the melting point of chocolate samples. (e. g. cocoa butter, milk and white chocolate)
Chocolate Texture Meter. A tool used to measure the texture of chocolate samples. (e. g. crunchy, chewy, smooth and creamy)
Chocolate Flavor Wheel. A tool used to identify and classify different chocolate flavors based on their intensity. (e. g. sweet, bitter, salty, sour)
Chocolate Color Meter. A tool used to measure the color of chocolate samples. (e. g. dark brown, light brown, ivory)
Chocolate Grinding Machine. A tool used to grind chocolate samples into a fine powder form for tasting purposes. (e. g. cocoa nibs, cacao beans)
Chocolate Tasting Spoon. A tool used to scoop and taste small amounts of chocolate samples. (e. g. milk, dark, white chocolate)

Professional Organizations to Know

International Chocolate Organization (ICCO)
National Confectioners Association (NCA)
Institute of Food Technologists (IFT)
Specialty Coffee Association of America (SCAA)
American Society of Confectioners (ASC)
Society of Flavor Chemists (SFC)
International Society of Sugar Cane Technologists (ISSCT)
Institute of Culinary Education (ICE)
World Cocoa Foundation (WCF)
Academy of Chocolate (AoC)

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Common Important Terms

Cocoa. The dried and partially fermented fatty seed of the cacao tree, from which cocoa solids and cocoa butter are extracted to make chocolate.
Cacao. A tropical tree, Theobroma cacao, that is the source of cocoa and chocolate.
Conching. The process of refining chocolate by grinding and heating it to produce a smooth texture and better flavor.
Tempering. A process in which chocolate is heated and cooled in order to stabilize the cocoa butter so that it crystallizes evenly, resulting in a glossy, attractive finish.
Cocoa Butter. The fat extracted from cocoa beans that gives chocolate its unique texture and flavor.
Flavor Notes. Descriptive terms used to characterize the flavor of a particular type of chocolate, such as nutty, smoky, spicy, fruity, earthy, etc.
Chocolate Blends. Combinations of chocolate from different sources, such as different beans or different countries of origin, that are blended together to create a unique flavor profile.
Sensory Evaluation. A method of assessing the quality and flavor of chocolate through the senses of sight, smell, touch, taste, and texture.