Basic Cocoa and Chocolate Quality Course
April 8 - 10, 2024
The Peruvian Chamber of Coffee and Cocoa will kick off the 11th Basic Cocoa and Chocolate Quality Course. The course will be in charge of Mg. María Paz Sepúlveda Navarro, journalist, communicator, chef and gastronomic researcher; and Eng. Lourdes Córdova Moya, official judge in the cocoa quality national contest and member of the technical committee of cocoa.
Program »
Day 1
April 8 - Virtual
9:00 a.m. - 1:00 p.m.
- Introduction to the course and Presentation of the program
- Origins and varieties of cocoa
- Cocoa Post Harvest
- Roasted cocoa beans.
- Introduction to sensory analysis
- Basic cocoa flavors
- specific flavors
- Acquired flavors (Usually defects)
- Cocoa and chocolate process
Day 2
April 9 - Face-to-face
9:00 a.m. - 1:00 p.m.
- Cocoa physical analysis. Evaluation of color, smell, moisture, caliber. Physical defects of almonds
- Cut Test
- Data sheet. Physical Evaluation
- Practice with various samples
- Practical roasting of cocoa samples
- Roasting temperatures and times
Day 3
April 10 - Face-to-face
9:00 a.m. - 1:00 p.m.
- Production of cocoa paste
- Cupping practice various samples of cocoa paste
- Data sheet. Sensory evaluation
- quality standards
- Tasting practice various samples of chocolates
- Data sheet. chocolate tasting
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Materials: 500g of cocoa beans or cocoa paste or chocolate bars.