Chocolate is no longer just a sweet treat; it has become a subject of study, sensory exploration, and culinary refinement. On October 1, 2025, at Salon du Chocolat et de la Pâtisserie Dubai, experts explored how cocoa became a sophisticated tasting experience. Furthermore, the discussion featured Victoire Finaz, chocologue and founder of Chocologue Paris, and James Knight-Pacheco, culinary development lead at Chef Middle East.
New discipline emerges
For Victoire Finaz, the rise of the chocolate sommelier is both a professional calling and a deeply personal mission. The term ‘chocologue,’ which she created herself, treats chocolate with the same respect once reserved exclusively for fine wines. In addition, with a psychology background and a family rooted in chocolate making, she sought recognition for chocolate expertise as an art. “I wanted to prove chocolate expertise existed,” she said, stressing that sommeliers rely on all five senses for precise description.
From bean to bar
Finaz’s journey has taken her far beyond tasting rooms, exploring every stage of production from Mexican plantations to French chocolateries. Thus, terms like terroir, fermentation, and roasting are now essential elements of chocolate’s evolving vocabulary. “Every chocolatier adds a piece of their soul,” she said, highlighting the balance between scientific understanding and creative expression. Knight-Pacheco agreed, noting that professionalism in tasting demands deep technical knowledge and an authentic respect for each origin.
Training the palate
At the core of this emerging discipline lies education, which Finaz champions through workshops in Paris and her new digital academy. Participants learn to taste consciously, compare cocoa origins, and develop a refined sensory vocabulary rooted in mindful observation. “Expertise rests on concentration, sensory stimulation, memory, and description,” she explained, outlining the four pillars of chocolate tasting. By simplifying these concepts, Finaz makes the art of chocolate appreciation accessible to anyone driven by curiosity and passion.
More than flavour
Chocolate’s allure goes far beyond its taste, extending into the realms of emotion, memory, and shared cultural experience. Finaz, author of three books, spoke about cocoa’s psychological and physical benefits, linking it to joy and nostalgia. Chocolate, she argued, is not merely confectionery but a cultural artefact woven into traditions, celebrations, and human connection. Similarly, Knight-Pacheco emphasized Dubai’s thriving artisanal chocolate scene, showing how cocoa reflects creativity, identity, and craftsmanship.
Expanding horizons
Looking ahead, Finaz aims to expand her educational initiatives in Dubai through her academy, publications, and experiential workshops. She hopes to cultivate a global community of refined tasters who understand chocolate as both an art and a discipline. The session concluded with a live workshop, where Finaz guided participants through a structured tasting with precision and sensitivity.
A new chapter for cocoa
The emergence of the chocolate sommelier marks a turning point in how cocoa is studied, understood, and appreciated worldwide. Moreover, driven by education, expertise, and passion, pioneers like Finaz and Knight-Pacheco are transforming cocoa into a fine tasting art. This movement celebrates craftsmanship, engages the senses, and tells the story behind every bar from bean to exquisite bite.
