Chocolate Education

Why do we need educating about chocolate?

Like wine, the world of fine chocolate and its taste possibilities are vast and its history rich, spanning centuries, cultures and continents. We chocolate enthusiasts are also curious souls.

The Chocolate midge


Chocolate is on the National Curriculum in the UK, and what better way for children to learn science, history, geography, citizenship and enterprise than through fine chocolate?

Children love chocolate and, in my experience, they love learning about it too. With the help of my cartoon character, Midge, I teach children how fine flavour chocolate gives farmers more profit for their beans, and consumers more flavour from their bars.



Just as young children use their senses to explore and make sense of the world, we can better understand and appreciate the quality of fine chocolate by learning the skill of sensorial tasting.

Connecting with your senses encourages you to care more deeply about where your food comes from, how it is made, and its flavour potential.



Taste, transparency and craftsmanship are the cornerstones of chocolate education. Weaving in and out of these subjects are: the science of chocolate, flavour development and ingredients; makers, styles, production methods, packaging and marketing; then origins and terroir, the lives of the farmers, tropical ecosystems and trading structures. There is also, of course,  the history of chocolate which is a study area all of its own.

Makers are educators too!
Makers are educators too!


The fine chocolate market is still in its infancy and chocolate education is most definitely a team effort. Educational and research establishments, awards organisers, independent educators, journalists, bloggers, growers, suppliers, makers and retailers have all made it their mission to encourage more people to fall in love with the taste, and opportunity for change, provided by fine chocolate.

Learning 2


As Francisco de Goya’s famous drawing teaches us, we are still learning. There are always more bars to taste, and more makers and varieties to discover. You can learn from all the educators: visit makers and markets, participate in tastings and conferences, and get qualified with the International Institute of Chocolate and Cacao Tasters (IICCT). There are an infinite number of pairings to be made with books and chocolate too.

Why not just set up your own tasting club? If you need any help, there are plenty of educators, including me, willing to assist!