Chocolate Tasting Guide: A Multisensory Experience

Created by chocolate sommelier Sophia Rea, these beautiful seventeen pages will guide you to taste chocolate using all your senses.

What’s Inside

• A guided walkthrough for tasting chocolate with all the lexicon needed to describe your experience, with page two doubling as framed art.
• Clear terms for aroma, visual, auditory, texture/mouthfeel, intensifiers, feeling, taste, and general chocolate vocabulary
• A simple sensory lexicon for visual, auditory, and kinesthetic learners
• Space to draw or color what you perceive as your personal “nomenclature of colors”
• The second-page artwork can be framed or pinned.
• Copyrighted by Projet Chocolat (and made by a human).

Chocolate Envelopes (6)

• The perfect option to preserve and store your opened bars of chocolate
• Enhance your chocolate tasting experiences with your own notes written on each envelope (great for tasting notes, etc.), which you can then later add to your chocolate journal

Sophia says, “we love using them to gift wrap our favorite bars!!”

Each package includes six embossed glassine envelopes with adhesive labels and a white pencil from the General Pencil Company.

Scent Catcher Aroma Cone (1)

• Created by Mandy Aftel, use the Scent Catcher during your chocolate tasting to isolate and hold aroma.
• A specialized paper cone designed to act like an optical magnifying glass for your nose, to concentrate and focus aroma molecules from chocolate into a denser stream.

How It Works
Aroma Amplification: Placed over a sample, the wide end captures rising vapors and funnels them into a concentrated stream at the narrow top opening.

Sensory Training: Used by chocolate professionals during bean selection, roast profiling, and quality control to sharply discern floral, fruity, nutty, woody, and fermentation notes.