Barry Callebaut introduces sensory language
Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate
The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house
The chocolate sensory language and tasting ritual enable brands and artisans to help consumers appreciate chocolate even more than they do today
Satisfying consumer curiosity about chocolate
Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group said: “More and more consumers, and especially millennial foodies, share their experiences on social media. They are increasingly curious about food and taste. But 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. Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.