This project explores a tool-based approach to chocolate tasting, designed specifically for chocolatiers and recipe developers. I created a series of thin, small, composable chocolate squares, each representing different grades, percentages, or aromatic profiles of chocolate.
The compact, modular format allows testers to combine various squares to simulate potential recipes or blends. Thanks to their ultra-thin profile, the pieces melt quickly and evenly on the palate, enabling a more immediate and accurate perception of how flavors interact, balance, or contrast in the mouth.
This system facilitates precise sensory evaluation and speeds up the iterative process of recipe development by enabling on-the-spot combinations and refinements—essentially offering a tactile and gustatory toolkit for professional chocolate formulation.
