This project explores a tool-based approach to sensory evaluation for chocolate formulation, developed for chocolatiers and recipe developers working with complex flavor profiles.
The system consists of a set of thin, modular chocolate samples, each representing specific cocoa percentages, processing grades, or aromatic characteristics. The samples are designed to be combined and recombined, allowing rapid simulation of potential blends or recipes without full production runs.
The ultra-thin format ensures fast, uniform melting on the palate, enabling more immediate and reliable perception of flavor interactions, balance, and contrast. This supports clearer sensory feedback during early-stage formulation.
The study focused on:
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improving precision in sensory comparison
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accelerating iteration during recipe development
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reducing reliance on subjective memory between tastings
The result is a tactile and gustatory evaluation tool that supports faster, more informed decision-making in chocolate development workflows.
