Barry Callebaut Elevates China’s Taste Buds With New Sensory Chocolate Tasting Ritual
Wednesday, July 4th, 2018 | 816 Views
Barry Callebaut brings a whole new sensory experience to China with the introduction of the Chocolate Tasting Ritual. The Switzerland-based company, one of the world’s largest chocolate manufacturers to artisanal and professional users of chocolate, said the tasting ritual will allow chocolate professionals and consumers to uncover a brand new world of chocolate richness.
Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global flavour house Givaudan devoted years of extensive research to develop a cocoa and chocolate sensory language. In parallel, Barry Callebaut engineered a chocolate tasting ritual, a fresh new experience inspired by the age-old practice of tea tasting ceremonies in China.
Pascale Meulemeester, Barry Callebaut’s Vice President for Global Gourmet, said: “We are excited to transfer this know-how to the growing pastry chef community in China. The tea tasting ritual is symbolic of Chinese tradition. As chocolate becomes more popular among consumers in China, we believe the chocolate tasting ritual will be an exciting experience for consumers in China as well. Chinese consumers can now even better appreciate high-quality chocolates such as Callebaut, Cacao Barry, and Carma.”
What is the chocolate tasting ritual?
A Chocolate Tasting Ritual fully engages all five senses—sight, touch, hearing, smell and taste—and enables chocolate professionals and consumers alike to discover new dimensions of the chocolate experience and elevates the chocolate enjoyment to the next level.
Perfectly pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut also developed the Consumer Chocolate Sensory Wheel with 87 descriptors, extensively covering the different flavours, textures and aromas of chocolate. The comprehensive sensory language is rooted in science—it is the first time that chocolate flavours are described in such a precise manner. Through speaking a common language, this enables the chocolate industry to develop a higher awareness of the intricate tastes and flavours of chocolate.
The chocolate tasting ritual was demonstrated to 46 international chefs as well as several invited pastry chefs at the Global Chef Seminar organized by Barry Callebaut in Shanghai.
During the demonstration of the ritual, the chefs participated in a full immersion into all four categories of chocolates—milk, dark, white, and ruby chocolate. The unique tasting experiences of these chocolates were truly linked to cocoa origin, cocoa varieties, product processing parameters, recipes and three Barry Callebaut brands: Callebaut, Cacao Barry and Carma.
Global Chef Seminar
This is the first time the company has brought its international chefs together in a global meeting held in the Asia Pacific region. The international chefs included world-renowned and award-winning pastry chefs which represent the company’s three global chocolate brands, Callebaut, Cacao Barry, and Carma attended the seminar.
The seminar marks the 7th edition and prior to this, the annual chef seminar has been held in other major cities including Milan (Italy) and Toronto (Canada).