Flavour profile

Quality score

Full

Table/team number

Company *

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Organisation Country

Dark chocolate bar *

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Batch

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Group session sample *

Type any part of the sample name to find the sample quickly.

Sample Type

Cacao/Liquor

Chocolate

Chocolate condition and recipe check

Before you start the evaluation, check if the sample has any major flaws or problems that will prevent you making a useful evaluation

Is the sample in good enough condition to evaluate?

Yes - the sample is in good condition

No - it has problems with temper, contamination or the recipe

If the chocolate melted and reset or is badly out of temper, brittle, bloomed, old, musty or contaminated choose 'No'

Is the sample out of temper or heat damaged?

Yes

Temper problems

Brittle or hard from heat damage

Heavily bloomed from heat damage

'Dust'-like gray bloom on surface

Some heat damage, flavours muted

Production problems - streaks

Production problems - 'bubbles'

Lack of density

Not fully tempered, too soft

Not fully tempered, granular structure

OtherOther

Does the flavour seem artificial or candy like, or contaminated?

Yes

Possible contaminates

Overwhelming vanilla

Candy, artificial notes

Very strong Dutch process/alkalisation

Badly processed sugar

Sugar not integrated/added too late

Flavour contamination

Off notes in cocoa butter

OtherOther

Do you want to evaluate the sample even if it has problems?

Yes

For example, if this is a research sample. If you choose this option, the sample will not contribute to the overall profile for the product or cacao

Reaction

Your 'fight or flight' or 'like or dislike' reaction happens first when you taste a food. It's your amygdala trying to decide if you're eating poison or food. This brain routing happens before you start to notice flavours, so first choose if you like the sample or not.

Initial response

I like it

Indifferent, it's ok

I don't like it

I'm not sure

I like it because it has...

1 - Some good points, but noticeable defects that distract from the positive flavours

2 - Some interest or basic chocolate flavours. May have defects that affect the positive flavours

3 - One or more enjoyable flavour notes. Pleasant to eat

4 - Complex or distinctive flavour notes. I want to eat more

5 - Outstanding flavour notes. An exceptionally interesting sample

I'm indifferent because it has...

1 - A faint, ill-defined, or confusing flavour

2 - An initially interesting flavour, but a disappointing finish

3 - No off-notes, but the flavor is bland, flat, lacks interest

4 - Ok to eat, but with possible defects noticeable in the flavour profile

5 - Identifiable defects that distract from the positive flavours. Unpleasant to eat

I dislike it because it has...

1 - Ok to eat but lacks flavour, not complex, may have defects

2 - Noticeable defects that distract from the positive flavours, Unpleasant to eat

3 - Severe defects, I would not eat it

4 - Obvious dominant flaws and non-chocolate/non-food tastes. Repulsive.

5 - A disgusting taste. I want to spit it out

I'm not sure because...

1 - There's a strange flavour, I can't decide if it's bad

2 - The flavour seems OK, but something's not quite right

3 - I can't identify the flavour clearly, I don't know how to react

4 - I'm not sure about the flavour it's too different from anything I've ever had

5 - I like the flavours, but I can't relate it to anything I've tried before

Positive flavour notes

Choose flavour notes on the map. Tap/click once for related notes, then again to select. The first note is the most intense and is usually the first noticed, with a score of 5. Following notes score 4, 3, 2, 1. Choose notes you really taste, as few or as many as you want. You can then set an intensity rating for each note.

Herbal-Spicy

Fruity

Vegetal

Dark sweet

Overall flavour intensity

1 Star 2 Stars 3 Stars 4 Stars 5 Stars 6 Stars 7 Stars 8 Stars 9 Stars 10 Stars

Persistence quality

1 Star 2 Stars 3 Stars 4 Stars 5 Stars 6 Stars 7 Stars 8 Stars 9 Stars 10 Stars

Defect notes found

Choose defect notes on the map. Tap/click once for related notes, then again to select. The first note is the most intense and is usually the first noticed, with a score of 5. Following notes score 4, 3, 2, 1. Choose notes you really taste, as few or as many as you want. You can then set an intensity rating for each note.

Chemical

Mineral

Bacterial

Animal

AceticAceticRELATED:
AshyAshyRELATED:
Rotting FruitRotting FruitRELATED:
RancidRancidRELATED:
Ethanol
FaecalFaecalRELATED:
PetrolPetrolRELATED:
CarbonCarbonRELATED:
SweatySweatyRELATED:
Dirty socks
Garbage
MedicinalMedicinalRELATED:
Aspirin
Penicillin
CheeseyCheeseyRELATED:
PlastickyPlastickyRELATED:
Cleaning fluid
SmokedSmokedRELATED:
Tar
VomitVomitRELATED:
RubberRubberRELATED:
SulphurousSulphurousRELATED:
Eggy
Gas (Mercaptan)
PeatyPeatyRELATED:
CompostCompostRELATED:
ManureManureRELATED:
IndistinctIndistinctRELATED:
BiscuitBiscuitRELATED:
LumberLumberRELATED:
Nut skinsNut skinsRELATED:
Overcooked meatOvercooked meatRELATED:
MouldyMouldyRELATED:
LeatherLeatherRELATED:
LeatherLeatherRELATED:
PlasterPlasterRELATED:
CarrionCarrionRELATED:
CardboardCardboardRELATED:
FungalFungalRELATED:
Dishwater
Mushroom
Dried meatDried meatRELATED:
DirtDirtRELATED:
HammyHammyRELATED:
DustyDustyRELATED:
BouillonBouillonRELATED:
Yeast extractYeast extractRELATED:
MetallicMetallicRELATED:
RustRustRELATED:

1 Intenstity

1 Star 2 Stars 3 Stars 4 Stars 5 Stars

Overall defect intensity

1 Star 2 Stars 3 Stars 4 Stars 5 Stars 6 Stars 7 Stars 8 Stars 9 Stars 10 Stars

Defect persistence

1 Star 2 Stars 3 Stars 4 Stars 5 Stars 6 Stars 7 Stars 8 Stars 9 Stars 10 Stars

Flavour quality

Balance

-2: Poorly balanced, the flavour notes are competing

-1: Out of balance, flavour notes not working together

0: Acceptable

1: Well balanced

2: Exceptional balanced and well integrated

Complexity

-2: Is bland and lacks complexity

-1: Basic, not very complex

0: Has some complexity or is not noticeably bland

1: Is complex and interesting

2: Exceptionally complex, multilayered

Distinctiveness

-2: Is bland with no distinctive notes

-1: Uninteresting, generic

0: Has some distinctive notes or is not noticeably bland

1: Has clearly identifiable distinctive notes

2: Has exceptional or unique distinctive notes

Tongue taste quality

In normal tasting we would only notice tongue tastes if they are excessive and dominate the flavour profile or are weak and lacking (eg a 'flat' flavour).

Acidity

-2: Excessive acidity, dominates the flavour profile

-1: Harsh uncomplex acidity, not integrated with flavours

0: Not present or in balance with flavour notes

1: Lively, interesting acidity

2: Mouthwatering, complex, enjoyable acidity

Astringency

-2: Excessive astringency, dominates the flavour profile

-1: High astringency, not integrated with flavours

0: Not present or in balance with flavour notes

1: Astringency brings out and supports the flavour, pleasant

2: Astringency completely integrated into and enhances flavour profile

Bitterness

-2: Excessive bitterness, dominates the flavour profile

-1: High bitterness, not integrated with flavours

0: Not present or in balance with flavour notes

1: Pleasantly bitter, "amaricante"

2: Excitingly bitter, an essential part of the flavour

Sweetness

-2: Excessively austere or cloying sweetness

-1: Unpleasant or insufficient level of sweetness

0: Sweetness in balance with flavour

1: Pleasant sweetness level

2: Ideal sweetness level for flavour profile

Chocolate Evaluation

Personal evaluation notes

Condition

Good

Not perfect

Condition - problems

Bloomed (cocoa butter)

Heat damage

Poor tempering (soft)

Poor tempering (brittle)

Visual damage

Sugar bloom

Contamination

Poor moulding/bubbles

OtherOther

Look and colour

Snap/temper

Aroma

Melt

Mouthfeel

Refinement/texture

Roast

Length/aftertaste

Flaws/problems

Personal notes

Cacao evaluation - beans

Cacao flavor count

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 1

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 2

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 3

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 4

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 5

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 6

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 7

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 8

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 9

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Bean 10

-2 - Serious defects

-1 - Minor defects

0 - Bland

1 - Good flavour notes

2 - Outstanding flavour notes

Quantity of sample

Single bean

Multiple beans

Uniformity of size

All approximately the same size

Some varied sizes

Wide variation of size

Size

Very small

Small

Medium, average

Large

Very large

Uniformity of colour

All approximately the same colour

Some varied colours

Wide variation of colour

External Colour

Light brown

Light red/brown

Mid-brown

Dark-brown

Grey

Very dark

Spoiled, mouldy, white speckles

Internal colour

Brown

Partially brown

Light brown

Near white

Purple

Grey

Spoiled, mouldy, infested

Broken or cut beans

Visible condition

Clean

Mould

Broken

Insect damage

Unseparated beans, clusters

Pulp residue

Non-cacao material

Shrivelled

Dirty

Perceived moisture level

Very dry, brittle

Dry

Medium dry

Optimum

Medium moist

Moist, a little soft

Very moist, soft

Break or bite the cacao to estimate it's dryness/moisture content

Liquor

Roastlevel/ quality

Under roast, volotiles dominate, unbalanced

Light roast, flavors noticiable but may be unbalanced

Medium roast or not noticeable, flavors well expressed

High roast, delicate flavours lost, acidity simplified

Excessive roast, obvious burnt notes

Refinement quality

Course, noticeable pieces of cacao, limited flavor expression

Some noticeable particles, average flavor expression

Ok, acceptable

Optimal, good expression of flavour notes

Perfect, chocolate-like refinement with excellent flavor delivery

Flavour delivery

Little flavor, hard to detect anything

Some flavor but difficult to understand

Good flavors, easy to detect

Very obvious flavors

Sweetness level

Too sweet, flavors are covered

Sweetness dominates the flavors

The sweetness helps express the flavors

Excellent sweetness balance and expression of flavors

Protocol

Does the protocol..

Not at all

To some degree

Yes

Very strongly

N/A

Produce expressive flavor

Not at all

To some degree

Yes

Very strongly

N/A

Represent the flavor of the cacao

Not at all

To some degree

Yes

Very strongly

N/A

Allow for complex notes

Not at all

To some degree

Yes

Very strongly

N/A

Express the acidity

Not at all

To some degree

Yes

Very strongly

N/A

Allow detection of defects

Not at all

To some degree

Yes

Very strongly

N/A

Awards score

Aroma

Disagreeable. Alarming, unenticing

Ambiguous. Not sure whether to love or hate

Pleasant. Possibly basic but not bad.

Enticing. Strong, alluring, and clear

Irresistible. Astonishing. Compels tasting

Flavour

Unappealing. Poor flavour. Not fine.

Unexciting. Dull flavour, undistinguished, problems.

Good. Developed flavour, some fine components.

Lovely. Excellent flavour, many fine components.

Revelatory. Supreme flavour, outstanding depth and complexity.

Texture

Challenging. Reluctant or rough melt.

Suboptimal. Noticeable hesitation or sandiness to melt.

Uncomplicated. Easy melt, few problems.

Refined. Effortless, smooth melt.

Examplary. Unhesitating, sumptuous melt.

Opinion

Questionable, very little appeal

Mediocre, minimal appeal

Worthy, considerable appeal

Accomplished. Extensive appeal

Optimal. Reveals the work of a master.

Award

Not a contender for an award

A marginal contender

Can contend for an award

A strong contender

Give this entry an award

Judging eligibility comments

NOT general comments on the sample. Please ONLY add here comments about eligibility or incorrect categories.

Possible special prize contender for:

High %

Rough ground

Alternate sugar

Unrefined cane sugar

Special batch / Limited edition

Special processing / fermentation / cacao processing

Alternate theobromas (not theobroma cacao)

Feedback – positive

A - Outstanding aroma notes

B - Exceptional aroma persistence

C - Strong, distinctive aroma

D - Effective flavour evolution

E - Well-developed / full flavour

F - Particularly interesting flavours

G - Very balanced flavour

H - Minimal bitterness

I - Exceptional length

II - Sugar flavour in balance

J - Optimal particle size

K - Excellent temper

L - Attractive colour

Feedback – negative

AA - Poor or uneven moulding

BB - Difficult or frustrating format/shape

M - Little aroma

N - Off notes in aroma

O - Off notes in flavour

P - One-sided flavour

Q - Flavour too bold

R - Flavour too mild

S - Lack of flavour complexity

T - Very short flavour length

U - Too bitter

V - Too sweet

V1 - Sugar dominates chocolate

W - Over-roasted

X - Too much/too little cocoa butter

Y - Detectable particles / residue

Z - Poor or uneven tempering

Z1 - Poor quality cacao

Z10 - Excessivly sour/acidic

Z11 - Grainy texture

Z12 - Over-conched/refined

Z3 - Mould

Z4 - Fermentation problems

Z5 - Unbalanced flavour profile

Z6 - Too much vanilla

Z7 - Candy / artificial type flavour

Z8 - Problems with after-taste

Z9 - Excessivly astringent

Z13 - Off notes in cocoa butter

Scoring

Personal preference

Terrible

Bad

Good

Great

Sometimies we can recognise a sample has great qualities but not personally like it. Here's your chance to have a final personal opinion.

Global quality score

Check score

1 Star 2 Stars 3 Stars 4 Stars 5 Stars 6 Stars 7 Stars 8 Stars 9 Stars 10 Stars

What mark would you give the sample out of 10? We can use this to calibrate our global quality score.

Voting

Grand Jury vote

Gold

Gold or Silver

Silver

Silver or Bronze

Bronze

Bronze or No prize

No prize

Sample details - old - moved to batch/group system - ready to delete as all data moved?

Batch number

Source

REACTION EVALUATION (old cacao)

Character problems - old

Source & process problems - old

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Quality score

Chocolate condition and recipe check

Reaction

Positive flavour notes

Defect notes found

Flavour quality

Tongue taste quality

Chocolate Evaluation

Cacao evaluation - beans

Liquor

Protocol

Awards score

Scoring

Voting

Sample details - old - moved to batch/group system - ready to delete as all data moved?

REACTION EVALUATION (old cacao)

Character problems - old

Source & process problems - old

Chocolate bar info

Cacao origin

Sample details

Ingredients

Certifcations

Cacao evaluation