The Chocolate Sensory Kit contains 10 flavours to help you train your sensory panel.
Each Chocolate Sensory Kit contains the following GMP Flavour Standards:
Mushroom - a fungal off-note. Created by mycelium growth and breakdown of food materials
Brunt Caramel - A burnt chocolate or caramel flavour caused by carbonisation of sugar
Earthy - A fresh earth or dirty off-flavour caused by contaminated materials or equipment
Mercaptan - a sulphur, rotten gas like off-flavour caused by decomposition of sugars and dairy
Sour - a basic tart-like taste, citric or lemon like. From sugar infection by bacteria
Fermented - a sticky sweet, mouldy-like off-flavour caused by bacterial infection of sugar and dairy
Butyric - a rancid, cheesy, baby sick-like off-note. Bacteria infecting sugars and foods can impart this
Freshly Cut Grass - a green, grass-like off-flavour imparted by plant material and cocoa bean pods.
Bitter - a basic taste, a common positive flavour in many chocolate styles
Astringent - a drying mouthfeel, common to high purity chocolate