Negative flavors are also divided into four categories: Chemical, Mineral, Bacterial, and Animal. Cocoa beans have the potential to produce negative flavors during the harvesting and processing stages. For example, cocoa beans that are over-fermented can produce a cheese or salty meat-like smell, and during the drying process, they can absorb plastic or animal excrement odors. Over-roasting can also result in flavors such as mold, smoke, or charred carbon.
Regarding the chocolate evaluation system, the following criteria can be used to score the chocolate:
First, select one of "I like it", "It's okay", "I don't like it", or "I'm not sure".
Choose up to five positive and negative flavors each, and rank them in order from most to least prominent.
Evaluate whether the overall flavor is balanced, complex, and unique.
Evaluate the taste perceived by the tongue, scoring the intensity of sweetness, sourness, bitterness, and astringency.
The two figures show complex flavors, and a high-scoring chocolate exhibits distinct flavors that do not conflict with each other and showcase its personality. Of course, chocolate evaluation is still in the developmental stage, but the IICCT, as the organizer of the world chocolate competition, has a certain reference value in the boutique chocolate industry. We welcome everyone to try this system.