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The draft protocols are published for broad feedback from the cocoa value chain actors, research and standard organizations. The Working Group members will continue to review the other protocols for upcoming publication indicated in the table below. Spanish versions are also available for download below and the French will soon be available.

These protocols can be downloaded upon registration so we can stay in touch with those interested to provide feedback.  We value broad input into this revision process and encourage anybody interested to register, download, review and give us feedback.

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Protocol title and objectiveEnglishEspañol

Sampling of Bagged and Bulk Cocoa Beans

To obtain a sample that is representative of cocoa bean lots in bags or in bulk.
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Measuring Cleaning Loss and Cocoa Bean Count

To characterize the cocoa bean sample by: 1) Measuring and categorizing the cleaning loss and calculate the yield of clean, whole and well-formed cocoa beans, and 2) Measuring the cocoa bean count per 100g as an indicator of cocoa bean size.
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External Analysis and Cut Test of Cocoa Beans

To assess the overall external appearance and aroma of whole and cut cocoa beans, and use this information to: 1) Characterize the bean sample, 2) Identify defective beans and exclude them from sensory evaluation due to food safety-related risks and 3) Determine suitable roasting conditions for sensory evaluation.
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Measuring Moisture Content

To measure the moisture content of fermented and dried, unroasted cocoa beans for subsequent sensory evaluation.
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Roasting Cocoa Beans

To carry out a standardized roasting process with the most suitable roasting conditions to express the full flavour potential of a representative sample of fermented and dried cocoa beans for processing into liquor for sensory evaluation.
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Breaking and Winnowing Roasted Cocoa Beans

To eliminate the shells of roasted cocoa beans to obtain the nibs for further processing into cocoa liquor and chocolate for sensory evaluation.
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Liquefying Cocoa Nibs into Liquor

To liquefy cocoa nibs into liquor (a liquid mass also called cocoa mass or cocoa paste) of small particle size with no discernible grits, for sensory evaluation.
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Cocoa Liquor Sensory Evaluation

To describe the flavour attributes and global quality of cocoa bean samples processed into liquor, through quantitative sensory evaluation. To use an agreed common language to facilitate communication and collaboration across labs, institutions, companies and platforms along the cocoa value chain
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Unroasted Cocoa Beans Sensory Evaluationdownloaddownload
General Guidelines for Sensory EvaluationMay 2020Junio 2020
Tempering & Moulding ChocolateJune 2020Julio 2020
Processing Cocoa Liquor into Dark ChocolateJuly 2020Agosto 2020
Chocolate Sensory EvaluationSeptember 2020Octubre 2020
Measuring Cocoa Butter ContentOctober 2020Noviembre 2020

Protocols for review