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La Svizzera ha i suoi primi dieci degustatori di cioccolato. I diplomi sono stati consegnati oggi, giovedì, all’Alta scuola zurighese di scienze applicate di Wädenswil (ZHAW) dove gli studenti hanno imparato ad analizzare profumi, gusti, strutture, colore dei diversi prodotti a base di cacao e a determinarne la qualità.
Durante otto semi-giornate dei corsi gli studenti hanno degustato all’incirca cento tipi di cioccolato nero e al latte. Come per il vino gli assaggi non vengono ingurgitati, permettendo di preparare più facilmente la lingua e il palato al test successivo.
La formazione è principalmente rivolta a professionisti, ma vi hanno preso parte anche semplici amatori di cioccolato. La scuola zurighese prepara anche degustatori di altri alimenti: caffè, tè, olio di oliva, pane e, ovviamente, il vino.
ATS/Diem
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