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The Chocolate Tasting Course

teacher avatar Cacao Magazine

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

16 Lessons (28m)
    • 1. 1. Introduction

      1:00
    • 2. 2. Tips for Buying Chocolate

      1:25
    • 3. 3. Choosing the Chocolate for this Course

      1:27
    • 4. 4. Setting up Your Chocolate Tasting

      1:17
    • 5. 5. Storing Your Chocolate

      1:09
    • 6. 6. The 5-Step Formula to Tasting Chocolate

      3:09
    • 7. 7. Finding and Communicating Aromas in Chocolate

      1:08
    • 8. 8. Identifying the 3-Stages in Tasting Chocolate

      1:48
    • 9. 9. Tasting Chocolate

      0:24
    • 10. 10. Tasting 100% Chocolate

      3:22
    • 11. 11. Tasting Dark Chocolate

      2:02
    • 12. 12. Tasting Supermarket Dark Chocolate

      2:39
    • 13. 13. Tasting Darkmilk Chocolate

      1:47
    • 14. 14. Tasting Milk Chocolate

      1:37
    • 15. 15. Tasting White Chocolate

      2:35
    • 16. 16. Wrap Up

      0:44
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About This Class

Eating chocolate is not the same as tasting chocolate. Chocolate contains hundreds of flavour compounds. These vary depending on the type of chocolate, the origin, the percentage and many other factors. In this course, we teach you how to taste chocolate like a connoisseur. We guide you through 6 types of chocolate including 100%, dark chocolate, supermarket dark chocolate, darkmilk chocolate, milk chocolate, white chocolate.

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Transcripts

1. 1. Introduction: Welcome to the chocolate tasting course. In this course, you'll be learning how to taste chocolate using the five-step tasting method. This is the method used by professional to assess the quality of chocolate. The chocolate selected in this course is from all over the world. So you'll get a better understanding of what's out there, but also how Origen can affect the taste of chocolate. Now before we continue, I just want to say we all have thoughts and opinions about chocolate. But for the purpose of this course, I want you to pull back those opinions. And instead I want you to push forward your observational skills. Tasting chocolate is all about being mindful of the hundreds of different flavors in every single bite. And most important, it's all about having fun and fine tuning those tasting skills of yours. I'll be your guide in this course. My name is Lucas and I'm the co-founder cutout magazine, a website dedicated to chocolate education. Our goal here is to help you discover the notes and chocolate so you can enjoy every single bite of your chocolate to the fullest. And I cannot wait to share that with you. 2. 2. Tips for Buying Chocolate: When you're buying chocolate, there's several things you want to look out for. Number one, look at the ingredients. When it comes to chocolate, less is more. So take a look at your ingredients. There shouldn't be more than three to four ingredients on there. This includes cocoa mass, sugar, cocoa butter. And if it's a milk chocolate, then milk powder. Some chocolate makers add lecithin. This is usually derived from sunflower. Lecithin helps improve the fluidity of the chocolate, making it easier to move through the chocolate making machines. However, the number one thing to look out for is to make sure that could cow is the main ingredient in your bar of chocolate. Number to find out where the beans are from, transparency is key if we want a sustainable future for chocolate. This is like when you're buying wine, you also want to know where the grapes are from. Now if you can't find the origins of the key cow beans on the bar of chocolate, then chances are, it's from a random mix of origins and usually a lower quality of good Calvin is used as well. Number 3, look at the percentage. The percentage of a bar. It tells you how much of the chocolate is made up of cocoa beans. This includes both the cocoa mass as well as any extra added cocoa butter. This is especially important when you're buying milk and white chocolate. So look out for bars that have a minimum of 38% cocoa solids, any less than the bar will be made up of mostly sugar and you won't be able to taste the cow as well. 3. 3. Choosing the Chocolate for this Course: I'm going to walk you through how to choose the chocolates you'll need for this course. For the purpose of this course, I've selected six different categories of chocolate that will be tasting here today. The six categories I've chosen are 1, 100% chocolate. I've got here today the axons 100% for Madagascar. One dark chocolate bar. I'll be tasting a ruse. 80 percent Tn young, single origin from Vietnam. One dark milk chocolate bar. I've got all my films, 65 percent from Tanzania. One milk chocolate bar I've got here today original beans as morale does, 42% 1 white chocolate bar. I've got truck a larder is 40 percent. And then finally, for the purpose of this course, I've selected 170% dark chocolate bar that you can buy in any supermarket. You'll find a list of chocolates I'm tasting here today and where to buy them in the course book. But if you can't buy the exact chocolates I've got here today, don't worry, the most important is that you've got a similar type of chocolate for each of the categories. So for example, if you can't find exactly this milk chocolate bar, then try and find a different milk chocolate bar with ideally the same percentage and if possible, also the same origin. If you're looking for VG and chocolates and take a look at the list as well. Because there we've listed a few options for the dark milk, the milk and the white chocolate as well. 4. 4. Setting up Your Chocolate Tasting: Now that we've got the chocolate, we're ready to set up the tasting. Here's what you'll need. Your six bars of chocolate white piece of paper or a tasting map in order to observe the color of the chocolate. Some coffee beans, the glass of water, some plain crackers, a pen and a journal in order to take notes and a laptop or an iPad with a course book open. Why do we use crackers and coffee beans? If you taste a lot of different kinds of chocolate, it can all start to blend into one, so you want something to cleanse the palette. The crackers are there to neutralize the taste buds and the coffee beans are there to help with a sense of smell. This is the same technique that's used by professional tasters and perfumers. Speaking of perfume, try and avoid wearing any when you're tasting, strong smells can influence your tasting. So it can be a little bit more difficult to really get out those aromas and flavors of what you're really tasting. Host you're tasting in a neutrally lit environment and ideally with little to no distractions. When you're ready it break off a small square of each of the chocolates. Placed the squares of chocolate on your white piece of paper and label them so you know which chocolate is which. I'm going to include the chocolate makers name, the percentage and the origin. 5. 5. Storing Your Chocolate: Now that you've opened your chocolate one to store properly to. So let's find out how we can do just that. The most important tip to storing your chocolate is not to put it in the fridge. The reason not to store your chocolate in the fridge is that the cocoa butter and chocolate is extremely good at attracting the smells of everything that's around it. That means your chocolate will attract all the different odors that are around it in the fridge. The other reason is that chocolate isn't very good with extreme temperature changes. So if you take the chocolate out of the fridge, you'll notice that small water droplets will form on the surface of it. This is the condensation will happen is Ax is that the water will attract the sugar from the barb chocolate up to the surface and it'll cause the chocolate to bloom. Although that chocolate will still be fine to eat. It's not moldy or anything, but it will influence the texture and the taste of the chocolate. So what you wanna do is store your chocolate and some kind of an airtight container. I uses Ziploc bag, then store it in a dark cupboard or anywhere that doesn't get a lot of light. And ideally, in a place where the temperature won't change from around 17 to 20 degrees Celsius, or about room temperature. 6. 6. The 5-Step Formula to Tasting Chocolate: Did you know that could cow has over 650 Burnet's? Let's find out how to unlock these flavors with a five-step pasting method. Five-step formula uses all five human senses and mindfully taste the chocolate We're about to eat. For this exercise, I want you to break off a small square from one of the chocolates. The first thing you'll want to do is look at your chocolate. Is the chocolate shiny and glossy? This is usually a sign of a Well-Tempered bar. If it looks a little bit dull or somewhat white, or even if they're streaks on it, then that probably means that the chocolates out of timber or bloomed. Bloom chocolate is still okay to eat, but it won't have the same mouthfeel and flavors the chocolate maker originally intended. You might be better off using it in baking or for hot chocolates, rather than using it for a tasting. And other thing you want to look out for our air bubbles. You want to make sure there aren't too many air bubbles in the chocolate. Next, use your sense of touch. Feel the chocolate between your fingers. Does it feel smooth? Er course. Chocolate is the amazing trait that it melts just below human body temperature. So if you've got warm hands, you'll notice that the chocolate is slowly melting between your fingers. This is a sign that there's a good amount of cocoa butter in the bar. If it doesn't melt, you've either got cold hands or there are vegetable fats are other additives, and the chocolate which have a higher melting point. Take a look at the ingredients to see if this is the case. It's time to listen to our chocolate. No, really. Hold the piece of chocolate close to your ear and break it in half. Do you hear Clear snapping sound? If you do hear a clear snap and that's a sign of a Well-Tempered and well produced bar of chocolate. For the next sentence, I want you to hold the chocolate close to your nose and take a few deep breaths. Are there any flavor notes or aromas that you can detect? Now, as I mentioned to kick out was over 600 and flavor compounds. So be mindful and take a moment to explore what you smell. Write down three to five different aromas that you picked out. You've used a flavor wheel to help you narrow down what you're smelling. All right, it's finally time to taste the chocolate. But before we start, I want to show you just how connected our sense of smell and taste really are. So pinch your nose and place the piece of chocolate on your tongue. Let it melt for a good few seconds. And after about five seconds, let go of your nose and breathe in. You should suddenly get a rush of flavor, interesting right now that you're tasting the chocolate, let him out. And once it's off, chew it lightly. Again, be mindful of the flavors. Use the wheel and write down three to five flavors you're pasting. Now, are they the same? Are they different to what you were smelling as well as the flavor? Be aware of the mouthfeel of the chocolate. How quickly does it melt in your mouth? Does it feel sticky or clean? Is it coarse or is it smooth? Right, these observations down. Alright, amazing work. You've now learned the five-step tasting method that professional chocolate Pacers use. Now if you struggled with finding the aromas and flavors and the chocolate, the next lesson is just for you, will be looking at how we can find them, communicate aromas and chocolate. See you there. 7. 7. Finding and Communicating Aromas in Chocolate: In a good bar of chocolate, you should be able to pick up at least three to five different flavors. When tasting chocolate, use a visual flavor wheel like this one to help you formulate while you're tasting. You can find one of these wheels in your course book. The way these wheeled work is that they show the broad flavor categories in the middle, and then they branch out into more specific notes from the outer circle. If you're new to tasting or if you've never used a tasting will afford, then I suggest always starting with a broad flavors in the middle and then narrowing down what you're tasting. The reason I suggest doing that is that coming up with specific tasting notes can be a little bit frustrating at first, especially if you can't form it exactly what you're experiencing. So for example, if you're tasting chocolate, go around the center of the wheel. Does it taste fruity? If it does, then narrow that down? Does it have more of a citrus taste like raspberry or is it more sweet like pair or prunes? Notice how an example I sort of broad analyze slowly narrowed it down to something more specific. And remember if your tongue gets overwhelmed from tasting chocolate, use the crackers and the coffee to refresh your senses. 8. 8. Identifying the 3-Stages in Tasting Chocolate: The next activity is to understand and identify the three different stages to tasting chocolate. Tasting chocolate is a little bit like going on a journey. You've got a beginning, a middle, and an end. Now on chocolate tasting, we call it the upfront, the middle, and the tail nodes. For this exercise, I want you to break off a small piece of chocolate for one of the bars and place it on your tongue. Once I talk you through these different stages, the upfront notes are what you taste, right? When you place a chocolate on your tongue. This is when you're identifying the texture and the mouthfeel, the chocolate. So you can start to really get a feel. Is it creamy? Is a velvety? Or does it feel more chorus and perhaps even waxy in the mouth. Upfront notes. Or also when you get a first idea of whether the chocolate sweet, sour, bitter, or savory without being able to identify them more specific notes, just yet, the middle notes or when the chocolate has had a chance to really melt and coat your tongue. This is when you'll start to get a sense of the more complex flavors in the chocolate. Remember, you want to start with a broad categories first. So it's an earthy, floral or spicy even. And then from there you can start to identify the more specific notes like cinnamon, grapefruit, or coffee. Allow for the chocolate to really melt on the tongue before you start to chew. You might even notice that once you chew at the end, you'll start to unlock even more flavors. Once the chocolate has been swallowed, you'll be left with an aftertaste. And this is what's known as the tail nodes. The good chocolate should leave you with an amazing aroma long after it's gone. These nodes are sometimes different at the middle notes because the chocolate is a really time to develop on the palette. This is also when you can start to assess the chocolate. Did you like it or was it not really your favorite? Write all the observations down in your journal. Separating the tasting into these three different stages can help you be really mindful of what you're tasting. And it is a brilliant way of assessing the flavor notes and a bar of chocolate as well. 9. 9. Tasting Chocolate: Thank goodness, it's finally time to take all of the chocolates. When you're tasting chocolate, you want to start with the highest percentage first and work your way down this because when your tongue taste something sweet, it will perceive everything afterwards as a little bit more bitter. So with that being said, let's dive straight into it with a 100 percent chocolate. 10. 10. Tasting 100% Chocolate: Alright, so let's start with a 100 percent. Now chances are you probably wouldn't pick this one on the shelf, and that's fair enough. But let's be brave and identify the flavors of the kick out because it's a 100 percent, you've gotten nothing other than just kick cow. There's no Millikan, there's no sugar. So I'll be tasting the axons Madagascar 100% bar. But remember if you don't have exactly this bar, That's not a problem. As long as you've got a good quality 100% bar, then you can follow along here today. Okay, So let's use the five-step method that we've learned now. So hold the chocolate over the white surface. What does it look like? Does it look glossy? Does it look shiny? Or does it look a little bit dull? Are there any air bubbles? And what does the color look like? Because chances are if you were expecting me a 100 percent, you probably expect it to be a lot darker than this. All right. Next I'm going to hold it my fingers, I'm going to rub it gently. Now this is a 100 percent bar, so there's probably quite a lot of cocoa butter in it. So chances are it's probably melting at some point now. I'm going to hold it to my ear. Did you hear clean snap? Like I said, that's a sign of a Well-Tempered bar. Alright, now let's assess the aroma. Now you might try my technique or I'm sure you'll have your own, but this is what works for me and I'm sure it'll work for you too. What I do is I take the chocolate and I give it a quick width. As I do that, I started to think why I just smelled it. Was the Roman intense or was it fairly weak? For me, I would say there's a 100 percent has a fairly strong aroma. Now I'm going to close my eyes and smell the chocolate and be really mindful about the aromas. Okay, I'm going to try and formulate what I've just smelled. And remember there's no right or wrong answers. For me, this 100% actually smells quite floral. And also getting rid of earthy notes and the valence also a bit of red berry. I want you to find at least three to five different aromas that you can smell. And I want you to be as detailed as possible. Use a flavor wheel if you need any help identifying what you're smelling. And remember you can pause the video anytime you like. Alright, well done. You've now profiled the aromas of this chocolate. Let's move on to tasting chocolate. And I remember when it comes to tasting, we learned about the three different stages. So be mindful about the upfront, the middle, and the tail notes. Take the chocolate and place in the middle of your tongue. So be aware of this first upfront notes. What kind of mouthfeel did you get? For me? It was very smooth. It also melted really quick. And I think what was most surprising is that it wasn't as bitter as I first anticipated. Instead, I got these sour notes. As the chocolate melted, I got more subtle notes and red berries like cranberry, raspberry, and even a little bit of a grapefruit. Once the chocolate was followed, I was left with a really pleasant aroma in my mouth. The tail notes I got were a lot more earthy thinking mushroom, olive tobacco, these kind of earthy notes. What did you think of the a 100 percent bar you are tasting? Now when I do this tasting and person, most people are usually surprised at how much they actually like it. It's not as bitter as they were expecting. And to be honest, there's a lot of flavors to unlock there and to uncover. And that's the beauty of a 100 percent because like I said, there's no milk or sugar to hide behind. Before we move on, remember to cleanse the palate. We want to eat a piece of plane cracker, drink some water, and smell the coffee beans. 11. 11. Tasting Dark Chocolate: Okay, it's time to tastes are dark chocolate bar. I'll be tasting this 80 percent moved from Vietnam. Murray was from Vietnam and they specialize in Macau, grown in various regions in the country. What morula to do is show the concept of terawatt, how it exists in chocolate as well. You'll hear terawatt law in the wine industry. And basically what it means is that grapes from a certain region will taste different to a region somewhere else. And this is down to the soil conditions and the climate. And the same difference can be tasted and chocolate. So looking at this chocolate, I can already tell it's got a lovely shine. And what's interesting is if we compare the 80 percent to a 100 percent, there isn't a huge difference in the color. But if we compare the color of the 80% to the supermarket, 70%, we can tell quite a difference, but I'll explain why the supermarket bar is darker in the next video. For now, let's focus on this 80 percent dark chocolate bar. It feels very smooth and it's also melting very fast. Let's assess the snapping sound. There it is. Let's identify the aromas. I can already tell that this chocolates smells a bit sweeter. In fact, that almost has a little bit of a Carmel smell to it. Otherwise, I'm also getting sour cherry watermelon. And to be honest, also copy notes. Okay, time to taste it. So straight away I can tell the texture is really creamy and smooth. This 80% from the very first upfront note I got with sweet, but that was followed up actually, bitterness. That was really delicious for me. The middle nodes were really fruity and knotty and specific, I got a load of mixture of strawberry and pineapple. And then in terms of the nutty flavor, I really got the creaminess of the macadamia. The tailors and this one are really lovely. I got this really nice biscuit team milky, almost malty flavor. I really enjoyed that one. 12. 12. Tasting Supermarket Dark Chocolate: Okay, so before we continue on to the dark milk, I just want to talk about the supermarket dark chocolate. You might have wondered why I added a supermarket dark chocolate to the tasting. The reason isn't a shame. Supermarket chocolate or be judgmental about it. I just want to simply observe and discuss the differences not to produce the scale needed to supply supermarkets all around the world. These chocolate bars are produced in mass, while there's nothing wrong with that, it does mean it usually compromises on flavor as each bar needs to be uniform and standardized, it needs to taste the same the way it does in Germany, as it doesn't Singapore. Now there are a few differences in the way they make chocolate on mass. The first is that when they roast the Krakow, instead of sorting the beans into size and quality, that usually grind roasted bean into even sized chunks. This is a lot more efficient, but it also means that some of the aromas or destroyed to make sure that the beans are evenly row said is also Rosen is slightly higher temperature. This is why the colors a little bit darker than a 100 percent with now the sources of beans. So this kind of chocolate is usually blend of different origins and qualities, which means it's subtle notes of the Kcal from a specific region or lost as well. In order to get the chocolate a more uniform flavor, they add vanilla. That's why I added vanilla is usually an indicator of chocolate produce this way. So you take a look at the bar from the supermarket and look at the ingredients. Chances are it's called melena. Again, I'm not here to say one chocolate is good, one chocolate is bad, but it's just good to be aware of these differences, especially when you're looking to taste the difference in flavors and origins and chocolate. Now that you've got a bit of background to it, Let's do the five separate AC method. So as we already discussed, the color for 70% is fairly dark. It does look very smooth and there aren't any air bubbles. So it's produced extremely well. It feels really smooth in my fingers as well. When I snapped it, I got a really clear, nice snap. Again, the sign of a nicely tempered and well produced bar. So in terms of the aroma, I get a really strong vanilla smell and also getting earthy notes like grass or false. Okay, time to taste it. In terms of the upfront notes, I thought this chocolate was really clean. And straight away he got a mix of bitter and sweet in terms of the middle notes, again, I really got that tasted vanilla, but I also got a strong coffee smell, like a bidder, coffee, like a dark roast, this for us. So maybe overall though I think the main flavor here was the vanilla. In terms of the tail notes, I thought this chocolate didn't leave a very long-lasting taste in the mouth. I felt the flavor of the chocolate really came and when fairly quickly, It's interesting to taste the difference though, isn't it? Okay, it's time to add milk into the formula. Let's see how that influenced to the taste of the chocolate. 13. 13. Tasting Darkmilk Chocolate: Okay, it's time for the dark milk chocolate. So I'll be tasting aluminums, 65 percent of Tanzania dark milk chocolate today. So dark milk chocolate is actually fairly recent concept in the history of chocolate. It's essentially a dark chocolate bar with a percentage typically around 50 to 69 percent, but it also contains milk powder. Milk is naturally sweet. So there's usually less sugar in less than a normal milk chocolate bar. When I hold this chocolate against a white piece of paper, I can tell has a very red tone to it. But I can also see that it's lighter in color. And this is the milk powder. When I feel this chocolate, it feels very sticky and it melts really quick. Let's see if it snaps. There was a snap, but it wasn't as loud. Now, this doesn't mean that it's out of temper. It does mean that the bar is actually warmed up, loudspeakers sitting here, but I still heard a faint snap. And the Romans I'm getting here are actually very floral. If I run through the tasting, we'll, I'm thinking very floral, sweet, fruity. I'm getting violet, lavender, tophi and some woman aromas in there as well. Okay, time to taste it. Well, I found I wanted really more ish in terms of the upfront notes. I got that sweet flavors straight away and I felt really creamy and silky. And the mouth, as it melted almost say it's like jam, like a strawberry raspberry jam. And what I find interesting about this bar is at, almost tastes like there's a pinch of salt. And even though there isn't. And I think that's what makes it so more. The aftertaste or the tail notes I thought were really sweet like honey and even like a really foggy brownie for me, that was a really delicious chocolate. All right, let's move to the milk chocolate next. 14. 14. Tasting Milk Chocolate: Time to taste the milk chocolate. I've got original beans, as Morel does, 42 percent. Now with milk chocolate, you of course, have less good cow content than the dark chocolate. That does, of course mean that you have a little bit less of the intense could calculators. But in a good milk chocolate, you do still get amazing flavors and aromas. And sometimes that milk, whether it's alternative milk or dairy milk, really compliments the cake how flavors and brings out certain characteristics in it too. As we could expect, the color of it is very milky brown. There's no air bubbles in it. And when I feel it feels periods move with it. Now just like with the dark milk, there wasn't a clear snap. Again, the bar isn't untempered. It's more that it's warmed up a little bit and it's more of a muffled Snap. All right, I'm going to run through the aroma wheel. I get a really strong smell as sweet popcorn, banana, coconut, and even a hint, hazelnut, let's say stuff. So let's assess the upfront notes. For this one, I got a really creamy velvety mouthfeel, and I straightaway also got that sweetness of the milk. For the middle notes, I got a really nice buttery taste. And as it melted in the tail node sorted appear, it tasted like maple syrup. But in a funny way, just like the dark, Malika had this almost savory element to it. Also, the Roman really stays in the mouth for a long time after it's been swallowed. That's a sign of a good quality milk chocolate. 15. 15. Tasting White Chocolate: Last but not least, we've got our white chocolate. I'll be tasting this 40 percent chocolate larder. The beans of this chocolate come from Peru, and white chocolate often has a bad reputation for being overly sweet and almost synthetic tasting. Some people haven't said it's not chocolate, but I'm here to tell you that it is chocolate. In fact, if you choose a good-quality white chocolate, you can explore a law flavor. A lot of the flavor compounds for chocolate are actually stored in the cow butter. And since white chocolate is Qichao butter, milk, and sugar, you're going to get a lot of flavor. So because white chocolate contains the cow butter, it does come from the cocoa bean, which makes it chocolate. They could cow butter is extracted from the cocoa bean by pressing it. What you're left with is the white fatty part of the beam. This is why white chocolate is white and brown. Now we're typically used to seeing white chocolate as being very white. But when we look at this white chocolate has a real beige color to it. It's not your typical white chocolate at all. While it feels smooth, it also feels very thick. And again, that's the fat that cocoa butter that you're feeling. There was a nice clean snapping sound. Even as I'm just holding the chocolate, it's just melting between my fingers. In terms of the aroma, I'm getting a very nasty smell to this. So I'm thinking like Sesame and coconut, but there's also a spicy element to it, like cinnamon cloves. Let's say Son, see whether we get some other nodes when we put it on the tongue. As we could have expected, this white chocolate and very buttery feel, but unlike the others, it actually had a fairly coarse mouthfeel to what I find interesting as well as you expect the sweet taste. But really it's not that sweet. But as it melts and you get to the middle nodes, you get this nice flavor of tophi. And that's mixed with these earthy notes of grass and Truffle. In fact, I found our milk chocolate to be sweeter than this white chocolate in terms of the aftertaste, I think it's a fairly clean chocolate. It doesn't leave a very long tail. But some of the notes again here are cashew and pistachio, but it was probably quite different to any kind of white chocolate you tasted before. All right, congratulations. You've now mindfully tasted every different type of chocolate using the five-step method. And you analyze the flavor and depth by identifying the three stages of each of the chocolates. It's been a real pleasure to explore these different bars with you and to get into chocolate and to talk about flavors and aromas. Who was a real adventure for me. And even though I've tried a lot of different chocolate in the last years, I always learn and discover something new. And that's what I absolutely love about all of this. 16. 16. Wrap Up: I really hope you enjoyed this tasting course as much as I had to creating it. Remember if you found it difficult to formulate the tasting notes, then keep on practicing. You can replay this course whenever you like, and you can use the methods that we learned here today with any bar of chocolate of your choice. If you're interested in learning more about chocolate, then please check out our website at www dot freak out.com. Finally, we're always looking to improve this course. So if you have a moment, then we'd love to hear your feedback in the next slide. Thank you so much for joining me here today and until next time. Okay.