It takes more than two months to refine your palate. I think what you’ll wind up doing is overwhelming yourself with too much chocolate in such a short time span. Space it out, take your time, and ENJOY it. Don’t overindulge. Flavor profiles? Well, it would help to do a search on this site and on the web for the chocolates you are going to try; then match your descriptions to the ones you find.

Well, that’s nice. To me, tasting chocolate is more like a relationship. It’s a process where you get to know the chocolate, understand it, realize and appreciate what makes it different than others. It’s not a “wam bam, thank you mam” process, where you try one out, then move on to the next. No matter how bad the chocolate is, I like to understand WHY I don’t like it so that I can properly assess it AND other chocolates. I like to eat a certain chocolate for at least a couple days and evaluate it thoroughly. This allows for a fresh palate and one that isn’t numbed by a massive amount of chocolate. I think you might be doing yourself a disservice by cramming in so much. But then again, this is just MY opinion and how I personally feel about it, so don’t take it the wrong way [:)]

Don’t forget that chocolate is still a food with a relatively shared flavor across the entire range, so therefore it can seem to taste muted if overindulged on. Same principle applies to cheese: after eating so much of it, they all start to taste the same, and by that time you might as well be eating some cheap commercial brand because you won’t be to recognize the complexities of a certain type. Developing an extensive and exhaustive list and guide, as it were, takes time and cannot be achieved in a short period of only two months. Also, have you had any experience in chocolate tasting or have you been eating chocolate for a while? If not, then this project might seem a bit too overwhelming, especially considering lack of experience. The best manner of approaching this, or anything for that matter, is slow and steady so your judgments will be more accurate. Haste almost always dampers the effects of what you’re trying to accomplish, and the results won’t truly convey the accuracy that time and patience will produce.

i’m not saying it can’t be done or even that it shouldn’t be done. give it a try is the best advice i can give. but the ‘danger’ that you’ll be put off is there.

sure thing, sebastian. i eat lots myself. but i agree with monte, that a slow approach is probably better if you want to get to the taste profiles of different chocolates. subtler pleasures require more time than big thrills.

levity’s fine. needs to be injected on a regular basis. let’s see that story!

egads he could do better than callebaut if it’s a cost concern. BC essentially has a monopoly in europe, and they directly compete with their customers (i find how they were able to do that very interesting, however). They may make a fine product, but there are equally fine products available that will be more…fairly priced, shall we say?

I agree that you shold take a little time. But I must say that I am insanely jealous that you can even have that many types of chocolate to taste!