The brief provided by the maître chocolatier focused on the organoleptic properties of chocolate and the sensory experience of tasting. The research aimed to understand how different chocolate shapes interact with various areas of the tongue during melting, and which forms produced a more satisfying overall experience. Five distinct shapes were developed for the study, and initial testing was conducted with blindfolded participants to eliminate visual bias and isolate purely tactile and gustatory responses.
Chocolate Special Buds
