Discover the Chocolate Universe – a complex, sensory, and transformative course

January 29th to February 1st 2026 10:00 AM --> 6:00 PM

Do you really want to understand the difference between quality chocolate and commercial chocolate? This course is created exactly for you.

In the program, you will embark on a fascinating journey into the world of cocoa beans – from the plantations in Latin America, Africa, and Asia, to the artisan chocolatiers who transform cocoa into a truly exceptional product. You will learn how origin cocoa differs, what a real percentage of cocoa means, what effects sugar has, what ingredients should be avoided, and how you can choose a truly healthy chocolate.

But this course is not just about information – it's a complete experience.
• Guided tastings with fine chocolates from all continents.
• Sensory exercises that develop your attention, presence, and ability to feel the aromas in depth.
• Moments of introspection and mini-mindfulness practices, so that this experience supports you in your personal development as well.
• Practical workshops in which you will observe, touch and taste chocolate in different stages, to understand the "bean to bar" process in an authentic way.

The course is designed for anyone who wants more than a tasting: it offers a new perspective on how you choose, consume and enjoy chocolate. You will learn to recognize quality, discover the complexity of flavors and transform a simple square into a conscious experience, full of pleasure and balance.

If you want to develop personally, refine your senses and experience a journey around the world through the aroma of chocolate, this course will offer you exactly what you are looking for – and even more.

Martin Christy is an expert chocolate taster with 30 years experience, travelling the world tasting chocolate and exploring fine cacao. He is the Judging Director of the International Chocolate Awards and a founder of IICCT, the leading worldwide trainer in chocolate sensory education.

Taste chocolate from the new bean-to-bar chocolate makers, learn about cacao and compare the difference with commercial chocolate bars.

What s included?

• What is fine chocolate
• Training the chocolate senses
• The main origins and varieties of cacao
• Cacao production, quality and flaws
• How chocolate is made and how it affects flavour
• Direct sourcing, sustainability and ethics
• Chocolate types and styles
• Sensory exploration, practice and physiology
• Tasting practice and profiling with our online system
• Understanding and tasting flaws in cacao and chocolate
• Cacao farming and economics
• Chocolate history from a taste perspective
• Take away study guides
• All the chocolate and sensory samples you will need
• Certificate for exam passes

Who should take this course?

This course will be ideal for you if you:

• You want an in-depth start to your chocolate tasting journey
• You're a professional in the catering/pastry/fine chocolate industries and want to develop a full sensory understanding
• You are considering launching a fine chocolate business
• You want the ultimate, intensive gift the chocolate fanatic in your life
• You want to develop your tasting skills towards a professional level

• Course details

  The course fee includes £50 for registration with our UK-based accreditor, FDQ and issue of an official Ofqual (UK Government) approved certificate for the "FDQ Level 1 Foundation Award in Chocolate Tasting", should you pass the assessment. Retakes will require an additional fee.

  About the course

  The Combined course takes you directly through to Intermediate level in a concentrated five day workshop course.

  Level 1 Plus provides an introduction to a sensorial approach to chocolate tasting and a good grounding in chocolate tasting, including tasting of several different origin or blended fine dark chocolate bars, tasted in different forms for an understanding of aroma, length, texture and taste.

  The second day finishes with a 30 minute multiple choice exam for Level 1 Plus 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 on chocolate history with an emphasis on taste and the current chocolate market. Several 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.

  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 60 minute multiple choice exam based on the course content and a blind tasting test. Certificates will be issued upon achieving a pass mark.

  Entry requirements

  None. Level 1 Plus exams will be marked during the Level 2 course.