“Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals” was developed through extensive research by scientists from Barry Callebaut and leading global flavor house Givaudan. The inspiration for the book came from what has been previously created for wine, coffee. and craft beer categories. It will provide insight on chocolate flavors, texture, and aroma.
“We lacked a language that did justice to the richness and complexity of chocolate experiences,” says Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group. “Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately.”
The book is the first science-based publication on how to create a sensory language for the chocolate industry. It was written by Renata Januszewska, Global R&D Sensory Methodologies Manager at Barry Callebaut, and was supported by Frédéric Depypere, Isabelle Van Leuven, and Karin Loobuyck, among others.
“The book’s ambition is to help switching from an often ‘subconscious/emotional’ to a more ‘conscious/analytical’ approach in the complex world of cocoa and chocolate,” says Januszewska. “Having a shared language will not only enable brands to discuss their chocolate with consumers and describe its uniqueness to them, it will also offer them the means to come up with even better tasting experiences and new taste and food pairing combinations.”
