Spencer Hyman and Professor Barry Smith are hosting a special virtual craft chocolate tasting with the British Society of Flavourists at 6:30pm on April 24, 2025.
Explore how craft chocolate offers a delicious means to savour and explore ortho- and retro-nasal “flavour waves” whilst also discussing how chocolate has also pioneered “the bliss point”, “sensory specific satiety”, hyper palatability, cross modal sensation, emulsifiers & lecithins and much more.
Each box will contain 10 different craft chocolate bars, a “supertaster” strip and one example of mass produced chocolate.
