Level 3 – Chocolate Taster Certification India 2027
Chocolate Taster Certification India Level 3 (Indian cacao field trip, Innovative Culinary Experiences included) Cocoashala, India in collaboration with International Institute of Chocolate & Cacao Tasting, UK (IICCT) presents a new Level 3 of Chocolate Tasting certification. This is a 6 day program. The Level 3 Advanced level course in Chocolate Tasting builds on the Level 1 Foundation and Level 2 Intermediary courses and develops a deeper understanding of chocolate tasting and profiling through advanced sensorial work, following the flavour journey from cacao farming through to chocolate making. The new introduction to this course is a focus on learning chocolate making skills and also experiencing small and large scale equipments @ Cocoashala and our partner destinations. You will dive deep into the art of chocolate making and understand how to develop recipes as well. Whats more! You (and a partner) will formulate your own recipe and we shall start a batch of chocolate in a stone melaunger which will be ready by the time we are back from our travels and you will take back with you! This advanced course will help you develop an in-depth understanding of the influence of cacao production and chocolate making on the flavour of finished origin chocolate bars, and will include field visits to either cacao farms or chocolate factories and where possible, to both. Join us for an immersive study tour of Indian cacao regions as part of this, our first, Indian Level 3 cacao growing edition. In this intensive course we will travel to some of the most important cacao producing regions in India, including internationally recognised GoGround farms, visit chocolate makers and a bean-to-bar development centre, while experiencing a unique sensory journey that will widen your chocolate senses and help to build your flavour archetype skills as a taster. The course fee for Level 3 includes hotel accommodation in India from the first to the last day of the course, all vegetarian meals (excluding alcohol) and travel within India during the course. Flights and transport to India and transfer from the airport to the hotel on arrival and departure are not included. The Level 3 course will be for Indian and international students and will be taught in English and will be examined on the final day of the course. Some pictures from last years Level 3: https://drive.google.com/drive/folders/1Ds8X-S0I-HpHBAEhbfTFm4rJdBsrw5G9?usp=drive_link Course Outline & Features: Total course length – 6 days study, travel, sensory activities and group exercises Classroom learning and field trips to several cacao regions Introductory tasting kit with special ‘get to know you’ chocolate bars Interact with international students and alumni Hotels and meals (Excluding alcohol, 6 nights accommodation from 18-23 February. Meals will be South Indian vegetarian) All transport during the field trips Entry requirements Pass in Level 1 and 2 Certificates in Chocolate Tasting. If you do not yet hold Level 1 and 2 Certificates, you may take Level 1 and 2 as a block in our Combined Level 1 & 2 4-day course, or as individual courses. What’s included An extensive visit across the South Indian cacao scene in Three states Visit to chocolate factory in addition to the Cocoashala lab. Training on Bean to bar making process, small & large scale equipment selection, recipe development and tempering of chocolate. Visit to cacao fermentation centre Cacao farms including GoGround Beans and Spices in Kerala, famed for their ‘Iduki’ and ‘Malabar’ origins Visit to cocoa farm. A total absorption approach Variety and genetics study ‘Build a brand’ group exercise with assessed presentation An exam with short written answers A blind tasting exam, including blindfold identification of different chocolates Sensory immersion in the local chocolate and culinary culture Classroom study and tastings Advanced sensorial study, tasting and profiling Relating cacao tasting and chocolate flavours Cacao production techniques and their effect on flavour Cacao varieties, recovery projects, latest research Chocolate production styles, recipes and effect on flavour Cacao history and development The cacao trade and commodity market Chocolate market, branding and origin story Visit to at least one chocolate factory Practical sessions working with chocolate Field trips to cacao region Group projects Networking events and dinners Sensory Extras (Examples) Traditional South Indian meal experience with food served on a banana leaf Seven Course Chocolate indulgence experience Who should take this course? Level 2 students wishing to develop their understanding of chocolate taste to a new and cutting edge level and to obtain an advanced grounding in the world of fine chocolate and cacao. Other Related Optional Activities: Arrive early and take Cocoashala’s bean-to-bar chocolate making course for all round intensive training! 27th to 29th April 2026 (Monday to Wednesday) 10AM to 6PM – 3 Day Bean to Bar Chocolate Making Certification Class Course training @ Cocoashala, Chennai India COVID Situation Currently there is no quarantine requirement to enter India and restrictions have been lifted or are voluntary. You will though be required to show proof of vaccination or a negative PCR test taken 72 hours before entry if travelling from overseas into India. Please ensure you check the required official guidance before booking or travelling. The situation is subject to change if there are any further developments but at this time normal travel is expected to be possible. Venue: A 5 star Hotel in Chennai (TBD soon) Please call/whats app L Nitin Chordia on +919600064846, or nitin@cocoatrait.com for any queries/questions, bulk bookings and early bird discounts. Some feedback from our level 3 students about the Chocolate Tasting Course India are below: Hello everyone, I know it’s late, but just been caught up with things. Thought I’d share my bits on the last couple of weeks. It has been and amazing journey of diving deep into the world of chocolate. Even though we are people who work with it everyday, it was exciting and heartwarming to share it with like minded people sharing the same kind of passion for learning. Thank you @⁨Martin Christy⁩ and @⁨Flori IICCT Martin⁩ for creating this programme to educate the world about a produce that is more than often neglected. @⁨L Nitin Chordia⁩ @⁨Poonam Chordia⁩ thank you for a beautiful start to the journey with Cocoashala and the introduction to craft chocolate making, it was eye opening to learn that if you really believe in something, you will always find a way. (I’m referring to those brilliantly ingenious machines we saw). And even though we might have had a really tight schedule, every part of it was super exciting enough to keep us motivated. @Luca Beltrami Go Ground Beans⁩ loved the hospitality at your fermentary and to know the story of your journey in India and the way it has become your home was extremely touching. @⁨Prasanna Gudi Subko⁩ thank you for initiating some of us into the world of coffee, with those numerous cups of great coffee and a super exciting cupping session. I will be reaching out to you on a regular basis now to learn more. 😜 more than all of this, I hope some your energy rubs off on all of us. It almost used to worry me if I hadn’t heard “TRINITARIO” for a while. @⁨Manali Khandelwal Subko Cacao⁩ what a lovely time we had at the mill, to see the journey from pod to bar, and experience all those chocolates to realise the evolution from one version to the other. The sea buckthorn almond cube is just ❤️ @⁨Zouheir Level 3 2024⁩ it was lovely to meet you and get to know you. I would have loved to spend some time with you before returning but unfortunately had to rush. I will keep in touch with you though, and wish you all the best on your revival mission. 💪🏼… will be waiting to taste some. And also for the Kona 😉 @⁨Giorgia Martone Level 3 2024⁩ thank you for the those lovely words. It was nice to be your short breakfast and tour guide, and to watch the excitement you had to learn about a different culture. @⁨Erin Seidemann Level 3 2024⁩ it was great knowing you, the number of different things you do and the juggling between the finance, pastry and flying.. phew! Just knowing about it is an adventure for me. Kudos to you! @⁨Xania Wong Level 3 2024⁩ thank you for putting your brilliant mind at work throughout this journey. It was fascinating to know how you shuffle between 6 countries. I guess me and Manali did get to see the lighter side too. 😉 the soft airport humming still resonates in my ear 😂 guess I’d be listening to more Cantonese music from now on. And keep up your love for good food and wine. 🍷 Hope we all keep in touch and meet up whenever we are nearby to catch up on these memories… Any time y’all are in Hyderabad, you have a home with us. – Chef Sukumar Maharathy, Manam Chocolates, Hyderabad, India It was a wonderful experience and very meticulously planned by the team. The journey has been remarkable and I can’t wait to be a part of the Alumni. I also look forward to taking up the course in other cacao growing regions of the world. My palette is trained, and senses heightened. The course creates opportunities to elevate and uplift the experiences offered to customers. Highly recommended for professionals in the field. – Chef Ruby Islam, Manam Chocolates, Hyderabad, India I had an incredible learning experience with the IICCT, facilitated by our expert instructor, Martin, whose passion and knowledge about chocolate were truly inspiring. The course not only deepened my understanding of chocolate but also connected me with a diverse group of international students, enriching our learning through shared experiences and perspectives. I highly recommend this course to anyone looking to expand their chocolate knowledge and connect with like-minded individuals in the industry. Prasanna Gudi, Subko Cacao, Mumbai, India Hey Guys, Just wanted to drop a note to say thank you to each one of you for the entire experience. Martin, Flori and Nitin for arranging and executing such a complex number of variables to pack so much into such little time. To everyone else, it was an honest pleasure to get to know you, to learn from you, to hang out with you and taste so much chocolate with you! – Chef Manali Khandelwal, Subko Cacao, Mumbai, India Definitely agree with everything said. It will take me many days and hopefully a lot more sleep to process and remember everything we have done since it has been so much so quickly. But especially want to call out Martin and Flori for their knowledge, encouragement, support, and friendship. Nitin for having the unenviable job of organizing this logistical nightmare of flights, hotels, and transportation and putting up with all our jokes about it. And to all of you who live in country and have been patient with my endless questions about your customs and wonderful food and culture and to thank you especially for your over-the-top hospitality that truly means a lot and has made me feel welcome in each place we went. It is because of all of you and all the friends I have made on this trip that I was able to power through it and even look forward to spending time and chatting with each of you when all I wanted to do was sleep. As delicious as fine chocolate can be, it is the people in the industry that keep me coming back. Thank you all for your friendship. It has been my absolute pleasure to meet you and get to know you. And I hope to return your kindness when each of you visits New Orleans. Love to all and I look forward to keeping in touch and seeing what wonderful things you are all up to. – Erin Seidemann, New Orleans, USA. My fellow cocoa brothers and sisters, Reflecting on the past week, I’m filled with a profound sense of gratitude for the extraordinary experiences we shared. From the amazing cocoa farms to the impressive chocolate boutiques, each moment was a treasure. Our adventure together, especially the blind tasting on the plane ✈️ was nothing short of magical. Such moments truly underscored the unique bond we share over our passion for cocoa and chocolate. A special shoutout to Nitin, whose skills as a facilitator were unparalleled. You brought us together in ways we couldn’t have imagined, making every interaction memorable. Martin, your depth of knowledge in cocoa and chocolate was nothing short of inspiring. Your insights added a rich layer to our journey, deepening our appreciation for every chocolate bite To Manali and Prasanna, witnessing your love and passion for your company was really admirable. Luca, revealing your special project GoGround to us was a highlight. Your vision and dedication are truly commendable, and I’m definitely excited to see where this journey takes you. Ruby and Sukumar, tasting your +300 products was an extraordinary experience that I’ll never forget!! Your creativity and passion for chocolate shine through in every piece I tasted. To everyone else who shared this journey with us. I have no doubt that our shared love for cocoa will reunite us somewhere around the world. The memories we’ve created will be cherished deeply. THANK YOU all for making this trip an unforgettable expedition into the heart of cocoa and chocolate. Here’s to many more adventures and to the enduring bonds we’ve forged. – Zouheir, Australia Thanks to everyone for the patient support, for the kindly warm welcome, for the generously sharing. I felt in love with India , again. I will come back. Everyone is welcomed in Bologna i haveva comfortable guest room and Bologna is quikly and easily connected with Milan, Florence even Rome. I’m truly inviting you to come. Tortellini home made are waiting for you 😁😁🤗 – Giorgia Martone, Italy.
Level 3 (Chennai) - 7th to 12th March 2027 (Sunday to Friday)