INTRODUCTION COURSE

Master your flavor

31 May - 2 June 2023

The Master you flavor - Bean origin and roasting masterclass will give you the right and unique insight into the art of flavor. The course addresses bean quality, characteristics of a superior bean and the effect of bean origin. The training also combines theoretical sessions on roasting techniques in the morning and the hands-on training with the machines and the product in the afternoon. There will be plenty of variation to keep you occupied. As an added bonus, taste bud stimulation will be included in the training.

Topics include

Defining flavor

There is no accounting for taste..… or is there?

In this section your taste pallet will be put to the test. What are common denominators in tasting cocoa and chocolate and how to
recognize them?

Bean Origin

Unique flavors are delivered from cocoa beans that originate from different geographic regions. Sun, wind and soil contribute to specific flavor development of the beans. Identify the roots of the beas by their flavor.

Roasting Techniques

From high volume continuous roasting to small batches, nibs or beans. The sky is the limit when it comes to roasting options. It is a critical element in cocoa processing, maximizing or intensifying flavor. Roasting lays the flavor fundament of your chocolate.

About the training...

Participant fee €2350,-

* discounts apply when booking 2 slots or more

YOUR TRAINERS

Roy Smith
Manager Technology Center

Roy Smith trained at the Van Hall Institute in Food Science and Technology and has a longstanding career in the cocoa and chocolate industry. After roles at key players in the industry, e.g. Verkade, Barry Callebaut and Olam, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist.

Services include:

- Course documentation

- Refreshments and lunch

- Team dinner 2^nd day

The course is brought to you in cooperation with Daarnhouwer & co

Maria Salvadora Jiménez

Cocoa Flavor Specialist, Daarnhouwer

For over a decade Maria is the leading expert in the field of flavor profiling in the cocoa and chocolate industry. As Cocoa Flavor Specialist for Daarnhouwer & Co, Maria assesses bean quality and advises companies globally on flavor and flavor development. She knows all there is to know about bean origin and the effects on flavor.

Target audience

Starting Food Technologist and Chocolatiers in the cocoa and chocolate processing industry

Book your seat for the

Introduction Course - Master your flavor

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