Description

Bharatiya Cocoa Bean Assessment

Cocoashala, India presents the 1st and only Indian Cacao Evaluation certification to you.

About the course

The Bharatiya Cocoa Bean Assessment is a sensory and bean quality assesment and training course suitable for anyone wishing to develop a deeper understanding of flavour in Indian cacao and wishing to explore the role cacao flavour potential plays in developing the flavour of finished fine chocolate. It gives you an understanding of:

• Heritage, History, Evolution & flavor potential of Indian Cacao
• Overview of Cacao production globally & in India (Region wise growth Statistics and expansion potential)
• Overview of the global commodity markets, price increase recently experienced, pricing trends in India and factors that impact pricing.
• Bean to Bar process overview (with emphasis on post harvest steps and protocols that impact flavour and chocolate making steps that impact flavour)
• Overview of the cacao value chain
• Bulk Vs Speciality Cacao
• Understanding of global Quality standards/parameters in the global & specifically in the Indian context
• Current standing of Indian cacao region (state) wise
• Understanding Flavour Formation and Defects along the process
• Overview of Cacao Varieties globally & in India
• Common cacao defects (tastings of defective cacao from multiple Indian states).
• Impact of fermentation, roasting and chocolate recipes on flavours
• Tastings of Indian cacao and chocolates made from cacao grown and fermented in Andhra Pradesh, Kerala, Karnataka & Tamilnadu.
• Tastings of cacao and chocolates made from cacao grown and fermented in several other international origins (including different fermentations, roasts and chocolate recipies).
• Tastings of Indian and African Cocoa butter(s) and Cocoa Powder(s) – both natural and alkalised.
• Overview of all flavour assesment methodologies that exist
• Introduction to The Indian Cocoa Profiling Protocol – step by step methodology specifically conceived by Cocoashala for India to ensure Indian cacao can compete globally and ensure that participant can prepare a detailed assesment of the cocoa flavours and defects.
• Traceability in the Indian Context.

In this certification course (awarded by Cocoashala, India) we explore cacao through history, Indian quality parameters and a series of tastings of cocoa and chocolates. The course will be taught in English over a 2 day period, with an exam held at the end of the course. The exam will consist of a multiple choice element.

The Bharatiya Cocoa Bean Assessment course will help to develop the understanding of the variables that impact flavour and the skills needed to assess cacao quality through its physical characteristics, flavour and tastings of finished chocolate, all specific to Indian cacao and based on relevant Indian quality standards.

The course will be based around extensive tasting of International & Indian cacao, including reference high quality cacao and also cacao samples that represent common defects. We will start from tasting and analysing raw cacao, roasted cacao (different profiles), cocoa mass, and various recipes of chocolate from multiple international origins and Indian states.

The assesment made during the course are made using The Indian Cocoa Profiling Protocol, which is developed based on an understanding of cacao flavour and quality specific to india that can be applied with any sample preparation protocol, including raw or roasted cacao, cocoa butter(s), cocoa powder(s), cacao liquor and chocolate.

Our approach aims to be simplistic and recognises that cacao is an agricultural output, grown to produce foods giving us pleasure and an enjoyable eating experience but must be treated carefully. The flavour of cocoa impacts the final product. We use basic tasting principles to determine if cacao has an enjoyable flavour or has defects to create a comprehensive flavour profile and to generate a quality assessment.

The course will also include overview on cacao trading, pricing trends, understanding of current situation of cacao in different Indian states, the value chain from farm to bar, how to source and buy cacao and recommended sources in India, fermentation and post-harvest processing carried out in India (and comparison with global context), cacao varieties and their historical distribution around the world and overview of other relevant and useful  topics.

Entry requirements:

There are no entry requirements for the Bharatiya Cocoa Bean Assessment course. A basic working knowledge and understanding of cacao or chocolate production is beneficial however it is NOT a requirement.

This course is for you if you are a:

• Progressive Cacao Farmer
• Bulk Chocolate Manufacture
• Established chocolate makers
• Start-up chocolate makers
• Cacao trader
• farmer Producer Organisation 9FPO)
• NGO staff members
• anyone with an interest in learning about cacao flavour and quality (specifically in the Indian context)

Please call L Nitin Chordia on +919600064846 or nitin@cocoatrait.com for any queries/questions.