There were 60 cadets of the second edition of the Basic Chocolate Tasting Course. Led by Maura Bosi, Laica Head of Research and Development, they learned the technique and explored some flavours and aspects that make each type different from the others.
Finally faced a series of tests to evaluate the level of sensitivity to the perception of tastes.
Tasting is an experience in which every sense is involved to identify shades of color, aroma, flavor, as well as their persistence and balance.
The course – a first approach to tasting analysis techniques – is an event that is part of an ambitious project to which our company is dedicating energy and resources: spreading the culture of chocolate.
