This course allows you to book the combined Level 1 and Level 2 courses for a special price.
Please see the individual courses for more details:
The course is brought to you by the International Institute of Cacao and Chocolate Tasting and The Indian Cacao and Craft Chocolate Festival.
The International Institute of Cacao and Chocolate Tasting (IICCT) is a globally recognized education body dedicated to the sensory analysis of fine cacao and chocolate. Through its structured courses, it trains professionals, makers, and enthusiasts to deepen their understanding of flavor, quality, and origin.
The course and the exams will be taken in English (please note that translation tools are not allowed during the exam).
About the educator
Martin Christy is a leading figure in the world of fine chocolate. He is the founder and editor of SeventyPercent.com, one of the earliest and most influential platforms dedicated to craft chocolate. He also co-founded the International Institute of Cacao and Chocolate Tasting (IICCT), where he has developed structured tasting courses that are now recognized worldwide. Through his work as a writer, judge, and educator, Martin has played a key role in shaping the modern appreciation of fine cacao and chocolate.
About the course
The Combined course takes you directly through to Intermediate level in a concentrated four day workshop course, or a six week program of webinars and self study.
Level 1 provides in introduction to a sensorial approach to chocolate tasting and a good grounding in chocolate tasting, including tasting of 9 or more different origin or blended fine dark chocolate bars, tasted in different forms for an understanding of aroma, length, texture and taste.
The first day finishes with a 30 minute multiple choice exam for Level 1 based on the course content. Certificates will be issued upon achieving a pass mark.
The Level 2 intermediary course explores the world of fine and origin chocolate in greater depth, looking in detail at the styles of different chocolate makers and different approaches to chocolate making, from micro-batch to large scale. Treatment and flaws in cacao are examined as well as the chocolate production chain and how these contribute to flavour.
The course explores chocolate history with an emphasis on taste and the current chocolate market. Over 25 chocolate bars and samples are tasted, with repeat tasting, profiling and blind tasting to gain a full understanding.
Level 2 introduces the Institute’s online chocolate profiling system, which will be used throughout the course working with laptops of tablets. Spare tablets will be provided if you are unable to bring your own device.
The course is held over an intense three days and provides fuller understanding of fine chocolate and its flavour possibilities.
The course finishes on the final day with a 30 minute blind tasting exam and a 60 minute multiple choice exam based on the course content. Certificates will be issued upon achieving a pass mark.
