Services
quality & sensory
We at Blommer believe that flavor is key to our customer’s bottom line
Blommer Chocolate uses customized Descriptive Analysis with a select group of panelists to evaluate chocolate products produced in our facility as well as tasting products under development. Additionally, we collaborate with our customers to customize our methodologies to meet a customer’s needs. An example would be a specialized sensory panel trained and certified to screen products for our customer so they are confident enough not to have to do their own in-house tasting.
Flavor is what we sell
As it is the philosophy of Blommer to empower all employees to impact our final flavor, plant operators in their departments receive training to taste what is produced on their shift.
We understand that flavor is what makes the sale.
View the Blommer Chocolate flavor wheel
Chocolate Descriptive Terms
| Chocolate Essence | Intense chocolate liquor, increases with proper fermentation and degree of roast |
| Cocoay | Cocoa powder, less intense |
| Fruity | Processed fruit, such as cherry or raspberry |
| Woody | Dry wood, popsicle sticks, improper bean cleaning |
| Nutty | Nuts roasted in the shell, whole cocoa bean roasting |
| Green | Raw vegetables (green beans, peas), or as "under-roasted" |
| Cardboard | Bland (cocoa butter) |
| Hammy / Smokey | Smoked cured meats, fire drying of cocoa beans |
| Burnt | Burnt toast, espresso coffee, sticks, stems burning in roasting |
| Bitter | Caffeine, decreases with fermentation time, felt on back of tongue |
| Astringent | Alum, decreases with fermentation time, felt all-over mouth |
| Acidic | Vinegar, pods harvested too early, artificial drying of beans |
| Ashy | Wet ashtray, burning of debris in roasting process |
| Sour | Lemons, peaks and levels out during bean fermentation |
| Earthy | Potting soil, greenhouse, improper bean cleaning |
More Information
Watch Rose Potts talking about "Why Chocolate Tastes So Great"
| Sensory Evaluation of Chocolate Products Download Article Small to mid-size companies can maintain the quality of their signature products by defining their attributes and tasting daily. by Rose Potts Corporate Manager Sensory and Product Guidance, East Greenville, PA |
| PMCA 2010 Presentation Download Presentation Sensory Evaluation for the Small to Mid-Size Confectioner Protect Your Flavor to Protect Your Brand by Rose Potts Corporate Manager Sensory and Product Guidance, East Greenville, PA |
