IICCT Chocolate Taster key terms

A traditional cacao group prized for delicate, low-acidity flavour and pale cotyledons, historically linked to Central America and Venezuela. Genetically diverse but low-yielding and disease-susceptible, so it is now rare in pure form.

An Ecuadorian cacao group known for distinctive floral and fruity 'Arriba' character. Once widely planted, its pure form survives mainly in a few areas, and most modern plantings are hybrids with other groups.

A hybrid population descended from crosses between Criollo and Forastero types, originating in Trinidad. It combines better vigour and yield with moderate flavour quality, and is common in fine flavour origins.

A broad cacao group, originally Amazonian, comprising most of the world's bulk production. Generally vigorous and high-yielding with robust, sometimes bitter or acidic flavour, though Amelonado and some Amazonian populations can be distinctive.

A genetically distinct population of cacao identified by DNA analysis, such as the ten groups recognised in modern classification. Clusters cut across older names like Criollo and Forastero and inform breeding and origin authentication.

The combined effect of soil, climate, altitude, water availability and local farming practice on the composition and flavour of beans from a defined place. It underpins single-origin and estate claims in tasting notes.

The microbial process after harvest in which yeasts, lactic acid bacteria and acetic acid bacteria break down pulp sugars, raise temperature and acidity, and generate flavour precursors inside the bean. Correct duration and turning determine chocolate flavour potential.

The early phase of fermentation when pulp sugars are converted and liquid drains from the mass, making beans appear wet and shiny. Lasting roughly the first day or two, it marks the shift from anaerobic to aerobic microbial activity.

The practice of moving and remixing fermenting beans, typically every one to three days, to aerate the mass, equalise temperature and ensure even fermentation. Timing and frequency strongly affect acidity and flavour balance.

A quality check in which beans are sliced and the colour and texture of cotyledons assessed against reference scales. It estimates fermentation completeness, revealing slaty, violet, brown or fully fermented purple-brown interiors.

A bean whose cotyledons remain compact, dark and slate-coloured because fermentation was insufficient. Slaty beans are linked to astringency, bitterness and reduced chocolate flavour, and are counted in quality assessment.

The controlled reduction of bean moisture, usually to about seven percent, after fermentation. Slow even drying on mats or boards preserves flavour and prevents mould, while rapid or uneven drying can cause case hardening and off-flavours.

The application of heat to beans or nibs to develop aroma through Maillard reactions and Strecker degradation, reduce moisture and acidity, and loosen shells. Time and temperature profiles shape flavour balance and bitterness.

A set of non-enzymatic browning reactions between reducing sugars and amino acids during roasting and conching. It creates nutty, malty, bready and roasted aromas, and its extent depends on fermentation-derived precursors.

The separation of brittle roasted shells from cacao nibs, usually by cracking followed by air classification. Efficient winnowing limits shell fragments and fine particles that affect texture and labelling.

The grinding and roller-milling stage that reduces cocoa particles and sugar crystals to a smooth, fine dispersion, typically below about 20 to 25 micrometres. Particle size governs mouthfeel and the perception of grittiness.

Prolonged kneading and aeration of refined chocolate mass, with heat, to reduce volatile acidity and moisture, round off harsh notes and develop texture and flavour. Duration and temperature vary by style and recipe.

Controlled heating and cooling that stabilises cocoa butter in its Form V crystal polymorph. Correct tempering gives gloss, snap, contraction on demoulding and resistance to fat bloom.

A greyish whitish surface haze caused by cocoa butter recrystallising at the surface, often after poor tempering or warm storage. Texture and appearance suffer, though the chocolate remains safe to eat.

A rough, grainy surface deposit formed when moisture dissolves surface sugar and it recrystallises on drying. It indicates condensation or humid storage rather than a tempering fault.

The fat pressed from cacao nibs, composed mainly of stearic, oleic and palmitic acids. Its melting behaviour near body temperature gives chocolate its characteristic melt, and it is the key to tempering.

Chocolate with a higher cocoa butter content, typically above that of ordinary coating chocolate, giving thinner flow and stronger gloss, snap and contraction. It is favoured for moulding and enrobing.

A measure of a melted chocolate's resistance to flow, influenced by fat content, particle size, moisture and emulsifiers. It determines coating thickness and moulding behaviour, and is often reported alongside yield value.

An emulsifier, usually soy or sunflower derived, added in small amounts to reduce viscosity and control flow in melted chocolate. Excess can dull flavour and is limited by regulation in some jurisdictions.

The mandatory list of ingredients in descending order of weight, with allergens emphasised according to local rules. It supports comparison of cocoa content and detection of added fats or substitute ingredients.

The total share of cocoa-derived ingredients, including cocoa mass, cocoa butter and cocoa powder, in a chocolate. It is not a direct measure of quality, bitterness or cocoa mass content.

Ground cacao nibs in liquid or solid form, containing both cocoa solids and cocoa butter. Also called cocoa liquor or paste, it is the base material for dark chocolate and a component of milk chocolate.

The principal aroma compound of vanilla, also produced synthetically and used as a flavour in some chocolates. Its presence can be declared as flavouring and may mask subtle origin character.

A trained or consumer group assessing samples under controlled conditions. Trained panels use defined attributes and references for descriptive profiling, while consumer panels measure liking and preference.

A sensory method in which trained assessors rate defined attributes such as sweetness, acidity and astringency on structured scales. Results give a quantitative flavour profile that can be compared across samples and batches.

Evaluation in which tasters receive coded, unidentified samples to reduce expectation and branding bias. It is standard practice for fair comparison of origins, recipes or processing variables.

A specific, defined sensory characteristic rated in tasting, such as cocoa intensity, fruity aroma, bitterness or melt. Clear definitions and reference standards improve agreement between assessors.

A structured vocabulary of agreed terms, often with reference standards, used to describe and communicate smells and flavours consistently. It supports comparable tasting notes and panel data.

A drying, puckering mouthfeel caused by tannins and other polyphenols binding salivary proteins. It is a tactile sensation rather than a taste, and is often linked to under-fermentation or high bean tannin.

A basic taste perceived as sharp and lingering, arising from alkaloids such as theobromine and caffeine, plus peptides and roasting effects. It is distinct from astringency and varies with genotype and processing.

An aroma or taste judged inappropriate to the product, such as smoke, mould, hammy, chemical or over-fermented notes. Identifying probable causes links sensory defects to harvest, fermentation, drying or storage faults.

The tactile sensations of a chocolate in the mouth, including smoothness, graininess, melt rate, coating and astringency. It depends on particle size, fat content and temper.

Cacao recognised for distinctive aroma and flavour potential, often from specific origins or genetic groups, and typically traded at a premium. Official recognition in some markets depends on defined criteria and assessment.

The ability to follow beans through the supply chain from farm or cooperative to finished product. It supports food safety, origin claims, certification and verification of social and environmental standards.

Independent verification against a standard, such as organic, fair trade or sustainability schemes, allowing a product claim. Certification covers defined criteria and auditing, and is not a direct guarantee of flavour quality.