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Quality score
0
Full
Flavoured Product Assessment
Sample
*
- Choose a sample/batch. Type, click or tap. -
Type any part of the sample name to find the sample quickly.
Reaction
Initial response
I like it
Indifferent, it's ok
I don't like it
I'm not sure
I like it because it has...
1 - Some good points, but noticeable defects that distract from the positive flavours
2 - Some interest or basic flavours. May have defects
3 - One or more enjoyable flavour notes. Pleasant to eat
4 - Complex or distinctive flavour notes. I want to eat more
5 - Outstanding flavour notes. An exceptionally interesting sample
I'm indifferent because it has...
1 - A faint, ill-defined, or incoherent flavour
2 - Some good flavours, but not enough to sustain interest
3 - No immediate problems, but a generic or bland overall flavour
4 - Ok to eat, but with noticeable problems with flavour, balance, or composition
5 - Definite problems in recipe, ingredients, or execution. Unpleasant to eat
I dislike it because it has...
1 - Ok to eat but uninteresting. Chocolate, ingredients or concept suspect
2 - Noticeable problems that distract from the intended effect, Unpleasant to eat
3 - Severe issues with ingredients or concept, I would not eat it
4 - Obvious dominant flaws and/or non-chocolate/non-food tastes. Repulsive
5 - A disgusting taste. I want to spit it out
I'm not sure because...
1 - There's a strange flavour, I can't decide if it's bad
2 - The flavour seems OK, but something's not quite right
3 - I can't identify the flavour clearly, I don't know how to react
4 - I'm not sure about the flavour it's too different from anything I've ever had
5 - I like the flavours, but I can't relate it to anything I've tried before
Quality
Chocolate Quality
-2 - Commodity / Serious defects
-1- Commercial Premium / Some defects
0 - Fine
1 - Exceptional
2 - Supreme
Flavour/Flavouring Quality
-2 - Poor
-1 - Unremarkable
0 - Good
1 - Wonderful
2 - Unimaginable, best possible
Execution
-2 - Problematic
-1 - Indifferent
0 - Competent
1 - Exemplary, Faultless
2 - Masterful
Conception
-2 - Problematic
-1 - Unexciting
0 - Thoughtful
1 - Inspired
2 - Sublime
Balance
Balance of ingredients
-2: Poorly balanced, the flavour notes are competing
-1: Out of balance, flavour notes not working together
0: Acceptable
1: Well balanced
2: Exceptional balanced and well integrated
Balance with chocolate
-2: Poorly balanced, the flavour notes are competing
-1: Out of balance, flavour notes not working together
0: Acceptable
1: Well balanced
2: Exceptional balanced and well integrated
Balance - sweetness
-2: Excessively austere or cloying sweetness
-1: Unpleasant or insufficient level of sweetness
0: Sweetness in balance with flavours
1: Pleasant sweetness level
2: Ideal sweetness level for recipe
Awards feedback
Feedback positive - Flavoured bars
A - Texture especially good
B - Excellent tempering
C - Excellent composition
D - Fresh, high quality ingredients
E - Optimal balance of components
F - Very original idea
G - Great texture concept
H - Satisfying flavour delivery
I - Particularly suitable format
J - Great flavour combination
K - Well-developed / full flavour
L - Harmonious chocolate/filling match
XA-1 - Outstanding aroma notes
XA-105 - Tempering / finishing
XA-3 - Strong, distinctive aroma
XA-6 - Particularly interesting flavours
XA-7 - Very balanced flavour
XE-100 - Cacao quality
XE-101 - Roasting
XE-2 - Exceptional aroma persistence
XE-31 - High milk quality
XE-66 - Extraordinary length/persistence
XE-8 - Minimal bitterness
XE-9 - Exceptional length
Feedback negative - Flavoured bars
AA - Too sweet
BB - Too bitter
M - Poor or uneven moulding
N - Poor or uneven tempering
O - Uneven mixing/layering
P - Ingredient separation
Q - Poor quality / stale ingredients
R - Inappropriate chocolate/ filling ratio
S - Chocolate quality poor
T - Unbalanced flavour profile
U - Disappointing relative to idea
V - Difficult or frustrating format/shape
W - Unappealing texture
X - Flavouring too strong
Y - Flavouring too subtle
Z - Poor match of chocolate with filling
S1 - Could be improved by using chocolate with better flavour quality
XA-108 - Candy / artificial type flavour
XA-116 - Not enough inclusion pieces
XA-124 - Lack of freshness of flavourings
XA-125 - Problems with concept
XA-152 - Flavours not balanced with chocolate
XA-173 - Problems with after-taste
XA-19 - Lack of flavour complexity
XA-20 - Very short flavour length
XA-90 - Badly tempered
XA-95 - Off flavour notes
XA-96 - Contamination
XA-99 - Bland or little flavour
XE-16 - One-sided flavour
XE-161 - Spoiled or mouldy
XE-170 - Texture prevents melting
XE-172 - Fermentation problems
XE-174 - Excessivly astringent
XE-23 - Over-roasted
XE-24 - Too much/too little cocoa butter
XE-34 - Grainy, crystalline texture
XE-86 - Too much cocoa butter
XE-88 - Sticky, slimy or waxy melt
XE-97 - Mould
Feedback positive - Filled
A - Texture especially good
B - Excellent tempering
C - Excellent moulding
D - Fresh, high quality ingredients
E - Optimal balance of components
F - Very original idea
G - Great texture concept
H - Visually beautiful
I - Particularly suitable format
J - Great flavour combination
K - Well-developed / full flavour
L - Harmonious chocolate/filling match
XA-6 - Particularly interesting flavours
XA-7 - Very balanced flavour
XE-10 - Optimal particle size
XE-100 - Cacao quality
XE-3 - Strong, distinctive aroma
XE-66 - Extraordinary length/persistence
Feedback negative - Filled
AA - Too sweet
BB - Too bitter
M - Poor or uneven moulding
N - Poor or uneven tempering
O - Air gap between shell and filling
P - Broken emulsions
Q - Poor quality / stale ingredients
R - Inappropriate chocolate/ filling ratio
S - Chocolate quality poor
T - Unbalanced flavour profile
U - Visually poor or crude looking
V - Piece size too large/too small
W - Unappealing texture
X - Flavouring too strong
Y - Flavouring too subtle
Z - Poor match of chocolate with filling
S1 - Could be improved by using chocolate with better flavour quality
S1 - Could be improved by using chocolate with better flavour quality
XA-108 - Candy / artificial type flavour
XA-112 - Poor quality / stale flavouring ingredients
XA-124 - Lack of freshness of flavourings
XA-125 - Problems with concept
XA-132 - Chocolate flavour quality poor for coating
XA-133 - Chocolate flavour quality poor for filling
XA-152 - Flavours not balanced with chocolate
XA-160 - Flavour seems artificial
XA-173 - Problems with after-taste
XA-19 - Lack of flavour complexity
XA-28 - Difficult or frustrating format/shape
XA-45 - Uneven mixing/layering
XA-51 - Disappointing relative to idea
XA-95 - Off flavour notes
XA-96 - Contamination
XA-98 - Poor / unbalanced flavour profile
XA-99 - Bland or little flavour
XE-159 - Dry or hardened
XE-25 - Detectable particles / residue
XE-75 - Too fluid
XE-89 - Dry or paste-like melt
XE-97 - Mould
Feedback positive - Spreads
A - Texture especially good
B - Optimal balance of components
C - Fresh, high quality ingredients
D - Optimal balance of components
E - Good choice of chocolate/cocoa
F - Extremely uniform spreading
G - Great texture concept
H - Enveloping, fluid mouthfeel
I - Stable emulsion
J - Extraordinary length/persistence
K - Well-developed / full flavour
L - Good chocolate / ingredient match
Feedback negative - Spreads
AA - Too sweet
BB - Too oily
M - Uneven mixing
N - Texture poor
O - Poor balance of components
P - Poor quality / stale ingredients
Q - Non-chocolate components masked
R - Chocolate quality poor
S - Unbalanced flavour profile
T - Spreads unevenly
U - Too stiff
V - Too dry
W - Too fluid
X - Flavour too strong
Y - Poor choice of chocolate/cocoa
Z - Chocolate overwhelmed
Voting
Grand Jury vote
Gold
Gold or Silver
Silver
Silver or Bronze
Bronze
Bronze or No prize
No prize
Scoring
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