Tasting design, sample randomization and presentation

Cocoa mass samples should be assessed by a panel of between six to eight trained individuals using a factorial statistical design that incorporates hidden reference samples. Cocoa mass samples should be coded with three-digit numbers and randomised over three repetitions to minimise carry- over effects.

Prior to panelling, bring the samples to room temperature. Label small plastic soufflé cups with random 3-4 digit numbers to ensure that all flavour evaluations are blind. Cover the cups with the matching tight-fitting lids. Prepare three replicates of each sample and assemble into sets of 18 samples for each panellist. 

It is important that samples are only held in a molten state for a short period of time before evaluation since delicate volatile notes can be lost and, if samples are held in a molten state for longer than 30 minutes, cacao intensity scores can also be affected. Place randomly ordered samples in a dry-bath incubator or clean box or convection oven set at 55 - 60° C for 20 minutes prior to flavour evaluation and taste with a timer marking 10 minutes between flavour evaluations. 

No two panellists should receive samples in the same order for any given evaluation session and a maximum of six cocoa mass samples should be tasted in any one session to prevent panellist fatigue.

Chocolates can be evaluated in the same way as either solid blocks or pieces melted at 45° C. Evaluation using solid blocks is recommended unless an assessment of the melting performance on the palate is not important.