FCCI presents: The Cacao Grader Intensive | Peatixtag:peatix.com,2011:12021-11-15T10:40:00+09:00Peatixgreen bean to bar CHOCOLATEFCCI presents: The Cacao Grader Intensivetag:peatix.com,2018:event-3979462018-08-07T08:00:00JST2018-08-07T08:00:00JST
The Fine Cacao and Chocolate Institute presents:
The Cacao
Grader Intensive
The Fine
Cacao and Chocolate Institute (FCCI) Cacao Grader Intensive is a three-day
training course in which participants learn fine cacao and chocolate grading
techniques in Tokyo, Japan for the first time in Asia region.
“The Cacao
Grader Intensive”
DATE：7th(Tues),
8th(Wed), 9th(Turs)
of Aug, 2018
TIME：8am-6pm (tentative)
PLACE：Visionary Arts（https://www.va-t.ac.jp/en）
Sakuragaoka23-18,
Shibuya-ku, Tokyo
PARTICIPANTS;
20 (tentative)
TUITION
FEE：150,000 yen + tax
WHO
SHOULD ATTEND：
Fine cacao
and chocolate industry professionals for whom consistent, expert quality
evaluation of cacao is a desired professional skill.
APPLICATION：Please make a payment via peatix from 18th
of June. You will be registered once payment is arranged.
APPLICATION
DEADLINE：The
application will be closed as soon as the number of participants reaches the
limit.
TERMS and CONDITIONS：Please carefully read FCCI's following Terms and Conditions and agree to them before making an payment. (https://chocolateinstitute.org/terms/classes/)CONTACT：Please don't
hesitate to contact us with any further queries.
green bean to bar CHOCOLATE PR: Aya
Fukumoto (cacaograderintensive@royalarts-inc.com)
Course
Description
This course prepares participants to evaluate fine cacao and chocolate
quality with tested, research-based techniques. It combines in-depth lectures on fine cacao
and chocolate with intensive hands-on training in cacao sample preparation and sensory
analysis.
Lectures
will cover the following topics:
·
history and
culture of fine cacao and chocolate;
·
factors in
fine cacao and chocolate quality - genetics and agronomy, post-harvest
processing, storage and transport, and chocolate making;
·
science of
cacao-chocolate flavor and sensory analysis;
·
supply chain
- market basics, cacao sourcing, economics, politics, culture; and
·
ethics and
transparency - social and environmental responsibility, certifications, models
for success.
Hands-on
training will develop the following skills:
·
external
evaluation of raw cacao;
·
cut test;
·
cacao sample
protocol and preparation;
·
cacao sample
organoleptic evaluation;
·
sensory
analysis techniques and exercises - e.g. defect tasting, sensory deprivation,
triangulation, calibration;
·
development
of sensory lexicon; and
·
tasting and
evaluating chocolate liquor and finished chocolate.
Conducted in
a small group setting, the course includes significant interaction with the
instructors and fellow class members. Course materials have been developed in
consultation with certified coffee Q grading instructors, chocolate industry
experts, and scholars of sensory evaluation. The course is a prerequisite for
examinations in cacao grading certification.
Prerequisites
While there
are no set prerequisites, the course assumes some familiarity with cacao and
chocolate liquor tasting. In addition, all participants are required to
complete introductory readings and begin cacao sample preparation and
evaluation practice prior to the class.
Instructors
Carla D. Martin, PhD, is the Founder and
Executive Director of the Fine Cacao and Chocolate Institute, a nonprofit
organization devoted to identifying, promoting, and developing fine cacao and
chocolate. An award-winning researcher and educator, she is also a Lecturer at
Harvard University. Find her online at chocolateinstitute.org and
@carladmartin.
Chloé Doutre
Roussel is a consultant and educator with 35 years of experience in cacao and
chocolate. She is a former buyer at Fortnum and Mason, shop manager at Ladurée,
author of The Chocolate Connoisseur,
and creator of Chloe Chocolat in Paris. She has also worked with El Ceibo, a
co-operative of cocoa farmers in Bolivia, to develop the first range of gourmet
chocolate for export wholly produced by the cocoa growers. She is a board
member of the Fine Cacao and Chocolate Institute. Find her online at
chloe-chocolat.com.
Jose Lopez
Ganem is the Event and Education Coordinator of Taza Chocolate in Somerville,
MA and Project Manager at the Fine Cacao and Chocolate Institute. He began his
career in culinary arts, working as an pastry intern in the New York
establishments Eleven Madison Park and FIKA Chocolates. He has earned several
certifications in wine, sake, spirits, Japanese cuisine and chocolate. Jose
actively participates with government agencies and research institutions in his
native country, Mexico, to develop the specialty cacao sector. He graduated
from the Culinary Institute of America in Hyde Park, NY, in 2018. Find him on Twitter at @JoseLGanem
Updatestag:peatix.com,2018-07-07 03:12:592018-07-07 03:12:59イベント詳細情報を更新しました。 Diff#351575