Chocolate is a food made from cacao beans, the seeds of the cacao tree. In this course, students learn where chocolate comes from, how cacao beans are grown and harvested, and the steps that turn raw beans into chocolate. We explore the science, history, and types of chocolate, including dark, milk, and white chocolate, while understanding how ingredients and processing affect flavor, texture, and quality.

A cocoa flavour wheel is a sensory guide used to identify and describe the aromas and tastes found in cocoa and chocolate. It organizes flavours from broad categories such as fruity, nutty, roasted, floral, spicy, and earthy into more detailed notes like citrus, caramel, coffee, or wood. The wheel helps chocolate makers and tasters evaluate quality, origin, and processing characteristics consistently.

This course introduces you to the art of tasting chocolate with intention and curiosity. You’ll learn how to slow down, use your senses, and understand what you’re tasting. From aroma and texture to flavour development and finish, this guided approach will deepen your appreciation of chocolate.