BVC Taster: Chocolate

Learn to taste chocolate systematically and buy it knowingly: the grid of appearance, snap, aroma, melt, flavor and finish, why the percentage on a wrapper is a recipe ratio rather than a quality score, what cacao genetics actually say now that the old Criollo and Forastero framework has been superseded, how fermentation and drying at origin create most of the flavor before a maker touches the bean, what roasting, conching, alkalising and tempering each decide, why a bar snaps and shines and what bloom really is, what the standards of identity legally require in the United States and the EU, which label words mean nothing, the ethics the category cannot avoid including child labor and the living income differential, food pairing, and blind deduction. The sequel to BVC Season 1, Episode 3, which covers chocolate's history. Six flights with budgets and substitutes, and a dairy-free, lower-sugar path through every drill. Not affiliated with, and not exam preparation for, any certifying body.

How this course's quizzes are builtshow

2 quizzes, 22 questions in all.

All 2 quizzes reshuffle their answer options on every attempt, so a retake cannot be passed by remembering where the right answer sat.
All 2 quizzes long enough to measure (8 or more questions) pass the length check: in those, the right answer is as often a long option as a short one, so it cannot be picked out by length alone.
All 22 questions link back to the lesson that teaches the answer.
All 22 questions explain the answer once you have responded.

Counted from the quizzes themselves each time this page loads.

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