Valentine’s Day would not be complete without chocolate – heart-shaped boxes filled with solid milk, dark and bittersweet chocolate; or truffles, bonbons and cordials with centers of nougat, nuts and caramel… the choices are endless. We asked Chloe Doutre-Roussel how to become a chocolate connoisseur by performing a proper chocolate tasting and creating our own chocolate “profile.”
Chloé was the chocolate buyer at Fortnum & Mason from 2003 to 2006. She is now a freelance consultant in the chocolate field, acting at the international level in different areas such as tasting classes, conferences, trainings or product development, adapting to the requirements of each client. She is the author of The Chocolate Connoisseur.