An analytical path from bean to bar: read a chocolate's structure the way you'd read a balance sheet — tasting, origins, quality, sourcing, ethics, and the market that prices the bean. A sibling to the wine course, same method, its own subject.
0 of 20 sessions complete
Before you start — two things.
1 · Open the files in a browser, not a file preview. These pages run on JavaScript (the tasting instrument, maps, quizzes, flashcards). iOS's Files preview may not run it — on iPad, open in Safari (or host the folder), and everything works.
2 · Progress saves per device under one shared key, so your place and quiz scores carry across all seven files on the same browser. Tasting needs real chocolate — the one thing the course can't supply.
There's no universal WSET-equivalent credential for chocolate, but real paths exist. The International Institute of Chocolate & Cacao Tasting (IICCT) runs structured tasting courses. Megan Giller's Bean-to-Bar Chocolate is a strong reference. And following a handful of transparent makers teaches more than any single book.
Additional Readings
Essential literature on cacao history, genetics, and craft chocolate:
The New Taste of Chocolate by Maricel E. Presilla — The definitive work on cacao varieties, processing, and flavor profiles.
Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi — A brilliant exploration of agricultural biodiversity, focusing heavily on fine cacao.