The Chocolate Sensory Kit contains 10 flavours to help you train your sensory panel.
Each Chocolate Sensory Kit contains the following GMP Flavour Standards:
Mushroom – a fungal off-note. Created by mycelium growth and breakdown of food materials
Brunt Caramel – A burnt chocolate or caramel flavour caused by carbonisation of sugar
Earthy – A fresh earth or dirty off-flavour caused by contaminated materials or equipment
Mercaptan – a sulphur, rotten gas like off-flavour caused by decomposition of sugars and dairy
Sour – a basic tart-like taste, citric or lemon like. From sugar infection by bacteria
Fermented – a sticky sweet, mouldy-like off-flavour caused by bacterial infection of sugar and dairy
Butyric – a rancid, cheesy, baby sick-like off-note. Bacteria infecting sugars and foods can impart this
Freshly Cut Grass – a green, grass-like off-flavour imparted by plant material and cocoa bean pods.
Bitter – a basic taste, a common positive flavour in many chocolate styles
Astringent – a drying mouthfeel, common to high purity chocolate
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