Fine Chocolate Industry Association 
 





 

MORE THAN 250 YEARS EXPERIENCE

CREATING CHOCOLATE & EVALUATING BEANS & CHOCOLATE

The HCP is looking for flavor the old-fashioned way: taste. The HCP evaluation process starts objectively with bean samples anonymously and uniformly processed into chocolate. Using gas chromatography the USDA-ARS will then measure and record the flavor profiles for those beans. But the next and decisive step is subjective and delicious: the HCP Tasting Panel will perform a blind qualitative and quantitative flavor analysis. The Panel is made up of cacao experts from six countries, each with at least 15 years’ experience in chocolate (collectively they represent more than 250 years of experience) and who have all served as professional evaluators of cacao bean flavor. If this panel scores a bean’s flavor sufficiently high that bean would then be deemed “heirloom” and the HCP will proceed with the genetic testing. For a detailed breakdown of this process, click here for our protocols.

CURRENT HCP TASTING PANEL MEMBERS


Martin Christy, SeventyPercent (UK)

Pierre Costet, Valrhona (France)
 

Chloé Doutre-Roussel, Chloé Chocolat (France)

Gary Guittard, President, Guittard Chocolate (US)

Ray Major, Hershey Fellow, Cacao, The Hershey Company (US)

Jorge Redmond Schlageter, President, Chocolates El Rey (Venezuela)

Sepp Schönbächler, Felchlin (Switzerland)
 
Edward Seguine, Seguine Cacao, Cocoa, and Chocolate Advisors (US)

Dr. Darin Sukha, Research Fellow, Cocoa Research Centre,
The University of the West Indies (Trinidad & Tobago)






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