Feature

●The product includes 12 aromas to smell which are commonly found in Choccolate and a publication in English on how to train the sense of smell and how to taste Choccolate.
●The aromas to smell are: Fresh Cream, Caramel, Honey, Banana, White Fowers (Acacia), Citrus Fruit, Red Berries (Black Currant), Nuts (Roasted Hazlenut), Allspice, Green Leaf, Earthy notes, Tobacco.
●Train your sense of smell


Description

The olfactory memory can indeed be trained and improve notably, in time, with practice. Training the olfactory sense is important because it permits us to recognize the aromas of the choccolate that we eat and to select products more tailored to our tastes and interests. It is a sense that we train very little and we therefore are not used to associating names to that which we perceive; it is not possible to identify a smell if we have not smelled it before and given it a name. Try to smell the samples in a blind smell test and measure the progress of your olfactory sense. Once you have memorized a particular aroma, it will be much easier to identify, in its delicate forms, in the choccolate that you taste. The 12 aromas included are: Fresh Cream, Caramel, Honey, Banana, White Fowers (Acacia), Citrus Fruit, Red Berries (Black Currant), Nuts (Roasted Hazlenut), Allspice, Green Leaf, Earthy notes, Tobacco. The publication included illustrates: COCOA (the history of cocoa; the different types of cocoa; cocoa cultivation and processing); CHOCOLATE ( ingredients; the different types of chocolate; chocolate definitions); TASTING (eyes and ears; nose; mouth; taste and tactile qualities; aromatic qualities; negative attributes and defects). HOW TO TRAIN THE NOSE (our perception of aromas; using the aroma samples; the aromas of chocolate).