MANHATTAN CHOCOLATE SOCIETY Reassessment of Goals Structure and

MANHATTAN CHOCOLATE SOCIETY Reassessment of Goals, Structure and Focus. January 2020 1

AGENDA TOPIC PAGE Mission of the Manhattan Chocolate Society (Past, Present and Future) 3 -4 Current Membership 5 Organizational Structure 6 Review of Favorite/Least Favorite MCS tastings 7 Defining a Focused Tasting 7 Standardized Process for Creating an Event 9 Future Tasting Ideas 10 Notes/Next Steps 11 Addendums 12 -20 2

• Personal Enjoyment • Learn together as a group • Analytical approach to effects of terroir, post harvest, manufacturing etc. • Menu focus is plain, dark, craft chocolate Future • Personal Enjoyment • Learn together as a group • Basic exploration of brands, origins, and bean types • Menu focus is plain, dark, craft chocolate Present Past MISSION OF THE MANHATTAN CHOCOLATE SOCIETY • To be decided. • SUGGESTIONS • Build specific skills • Become expert tasters • Community outreach • Certification • Publication • Online Presence • Consulting 3

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CURRENT MEMBERSHIP Membership: by invitation, limited core membership due to practicality and expenses PAST • Alexandra Leaf • Andrea Brelinski • Brady Brelinski • David Arnold • George Gensler • Ivo Turkedjiev • Matt Frederick • Rumi Turkedjiev PRESE NT • Alexandra Leaf • Brady Brelinski • David Arnold • George Gensler • Matt Frederick FUTUR E • Alexandra Leaf • Brady Brelinski • David Arnold • George Gensler • Matt Frederick 5

ORGANIZATIONAL STRUCTURE Are any changes needed to the organizational structure? q Decision making § See page 9 for recommendation. q Funding § What gets reimbursed and how? q Meeting location § Open discussion. q Guests § Regular guests that fit well in any focused tasting? § Guests only for specific focus? q Membership § Are new members needed? 6

REVIEW OF BEST/WORST MCS TASTINGS Review the MCS Record of Events page online and find 3 -5 tastings that you really liked and discuss why you liked them. Then identify 3 -5 tastings that did not goes as well, or you would do differently and discuss why you feel that way. FAVORITES LEAST FAVORITES 1 1 2 2 3 3 4 4 5 5 7

Four PILLARS of a Focused Tasting Four Pillars Objective § 1 -2 specific objectives written and communicated to team. Plan § Preplanning of all the particulars (attendees, date, time, location, menu, invitations, supplies, format, expenses etc. ) Menu § Identifying and securing a menu that directly supports the objectives. Resource § Identifying a resource (tasting method, video, book, chocolate maker, author, etc. ) that will provide the education. 8

MANHATTAN CHOCOLATE SOCIETY’S FOUR PILLARS OF A FOCUSED TASTING Objective Plan Menu § Identify 1 -2 specific objectives and communicate them to the group prior to the event. § Plan all the necessary details such as attendees, date, time, location, menu, invitations, supplies, format, expenses, etc. § Curate a menu wherein each bar directly supports the objective(s). § Determine specific method of educating the group that will facilitate meeting the objective. Resource

STANDARDIZING PROCESS FOR A MCS TASTING Purpose of standardizing the MCS Process: • Ensuring members find value from the tastings that will facilitate longevity of the group. • Ensure guests get a positive impression. MCS Founding Member Identifies tasting idea. Member communicates via email or in person with entire group to solicit interest followed by an email of a detailed plan if group is interested. Two members sign off that the tasting meets the pillars of a focused tasting and the mission of the Manhattan Chocolate Society. Once the tasting is approved the organizing member can email group for potential dates followed by a finalized invitation to all invited guests. 10

FUTURE TASTING IDEAS q Cocoaroma q Creation of Style Categories q Rustic, French, Consistent/Commercial (4+ingredients), Creative/Nouveau (3 ingredient), Unintentional (poor execution resulting in an unintentional secondary style) q Beyond Lexicon § Use of imagery such as drawings or photos that describe the bar § Discussion of individual process. Bring in an image that represents your process. q Sommelier Format § Blind- guess origin, fermentation, climate, equipment, roast, conche, recipe (two captains prepare menu so all can experience the blind) q Compare a 3 -5 sentence tasting note using a lexicon from a wheel or grid v. using a box of crayons to draw an impression of the chocolate from aroma to finish. q Value- Best low cost $2 -$3 bars. This could be done in any price range q Under ripe, Over ripe, under fermented, over fermented and just right bar comparisons. Would require us to work with a talented maker who has field access. Goal of finding those 4 under and over flavors. q 3 tastings- What would an MCS tasting be for the general public? a group of chocolate retailers? chocolate tasters with lots of experience? q Design the perfect bar. This could be two part. 1 st what do we like the most in a bar? 2 nd work with a talented maker to put in a bar or bars what we think might be the ultimate bar. q Brut or rough bar tasting. What works or doesn't? q Cocoa butter tasting with bars made from those butters. We could work this backwards and ask makers for a tiny sample of the butter they use in the bars we want to try. q Hot chocolate tasting. Perhaps all water only. q Aging chocolate. A comparison. q The other Theobromas. Grandiflorum and Bicolor. q One (or several) chocolate(s) with different amounts of cocoa butter. None, %5, %10, %20? Does it change all origins the same way? 11

NOTES/ NEXT STEPS 12

ADDENDUMS TOPIC PAGE Learning to Become an Expert Taster 13 Tips for Maintaining a Successful Tasting Group 14 Wine Sommelier Tasting Grid 15 Beer Tasting Grid 16 Coffee Cupping Grids 17 -20 13

PURPOSE OF MANHATTAN CHOCOLATE SOCIETY LEARNING TO BECOME AN EXPERT TASTER (HARVARD BUSINESS SCHOOL) Three Stage Process of Learning: 1. Unstructured Novice Stage: q Somewhat holistic approach but very naively. 2. Enthusiast Stage: q Analytic processing. q Adoption of a lexicon (from a tasting wheel or grid) which can lead to a better memory for an otherwise ambiguous experience and increase in familiarity. However regurgitating textbook stuff can be the limiting factor and decreased the meaning and learning potential. 3. Expert Stage: q Holistic processing, independent from lexicon, able to use nonverbal evaluation of experience to appreciate the whole experience. Improves memory of experience. Uses images rather than words. q Master sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. q Currently their are only 229 people with this distinction. 14

TIPS FOR MAINTAINING A SUCCESSFUL TASTING GROUP (ADVICE FROM MASTER SOMMELIER'S): q Regular reflection and reevaluation q Determine the tasting format the meets the needs of the group (Ex. blind flight, etc. ) q Explore new formats that build skills (Ex. assign members different aspects of the tasting. One person assesses only the aroma, another the texture, another the flavor, etc. ) q Designate a leader or use a captain/co-captain system q Prepare some theory questions to bring to the tasting q Discuss options for dealing with tasting costs (keep a chocolate cellar for future tastings, prepay via Venmo) q Vet menu items ahead of time so everything makes sense and is up to snuff q Consider the optimum size for the group § costs can be spread across larger group sizes allowing for more expensive menu § larger groups make organizing events more challenging and require more supplies § larger groups have more problems with punctuality § smaller groups of 5 to 6 can be more productive and powerful. small means that everyone has a voice, not much opportunity to hide or timid. with 5 or 6 people there is still enough people to allow for diversity of experience and conflicting notes that allow for deeper levels of learning. q Foster respect- tone of the group should be supportive and allow feedback and constructive criticism from members without members taking the feedback or criticism personally 15

FUTURE TASTING IDEAS- BASED ON WINE SOMM TASTING GRID 16

FUTURE TASTING IDEASBASED ON BEER TASTING GRID 17

FUTURE TASTING IDEAS- BASED ON COFFEE CUPPING LIN K 18

FUTURE TASTING IDEAS- BASED ON COFFEE CUPPING 19

FUTURE TASTING IDEAS- BASED ON COFFEE CUPPING 20

FUTURE TASTING IDEAS- BASED ON COFFEE CUPPING 21