Barry Callebaut hat im Rahmen der ISM in Köln eine sensorische Sprache und ein Verkostungsritual vorgestellt, das Schokoladenfachleuten und -konsumenten dabei helfen soll, den geschmacklichen Reichtum von Schokolade besser zu verstehen und auszudrücken. At trade fair ISM 2018 in Cologne, 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 book “Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals” by Renata Januszewska, presented at the ISM fair.

Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group, said: “While wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences. The sensory language that we have developed for chocolate will allow consumers to share their passion for a specific chocolate taste much more accurately”.

Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, 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.