BIG INTERVIEW


origin options that can be used across a range of premium chocolate applications.


Irene – How does terroir express itself sensorially in each of these origins, and how did processing decisions amplify those characteristics rather than standardising them? To understand and preserve terroir


expression, we use trained sensory panels and bespoke terroir mapping tools to build a detailed profile for each origin. We look at everything that shapes flavour potential — soil, altitude, rainfall, sunlight to name a few. Tailored fermentation protocols are essential in bringing this flavour potential to life. By adjusting factors such as temperature, time and oxygen exposure, we can generate, enhance or preserve natural flavour compounds. During roasting, we apply bespoke


profiles designed to amplify these inherent characteristics. Instead of applying a standardised roasting approach, each profile was designed to enhance what was already present in the cocoa and makes each origin distinctive, allowing their natural differences to shine through.


Irene – Were there any trade-offs between preserving origin character and ensuring scalability, and how were those decisions resolved? Scaling fine-flavour cocoa inevitably involves


balancing flavour expression with operational considerations. Our starting point was mapping origins with strong flavour potential and the capability to implement specific fermentation techniques.


One challenge is ensuring both the volume


and consistency required for industrial-scale production. Some farms may deliver exceptional flavor but not the quantities needed, while others may have the volume but with more dispersed land and growing environments that introduce variation. Our work combines origin selection, farm and supplier partnerships and technical controls to bridge these gaps to enable both scale and integrity of flavour.


Sensory science & flavour mapping Irene – How does ofi use sensory science and flavour mapping to predict and steer flavour outcomes during development, particularly at the fermentation and roasting stages? Sensory science is central to how we shape and refine flavour. Our trained sensory panels and flavour-mapping tools help us understand how every decision from fermentation parameters to roasting profiles, influences the final liquor. We build sensory assessments into every


stage of development. We begin with selecting beans with promising profiles, then implement fermentation practices that guide flavour towards brighter fruity or floral notes, or deeper spicy and nutty tones. During roasting,


12 • KENNEDY’S CONFECTION • FEBRUARY 2026


OUR ROLE IS TO MAKE PREMIUM COCOA AVAILABLE AT THE SCALE REQUIRED FOR INDUSTRIAL PRODUCTION, GIVING MANUFACTURERS THE CONFIDENCE THAT THE FLAVOUR THEY BUILD


AROUND TODAY WILL REMAIN CONSISTENT TOMORROW


we uses milder profiles for longer periods of time to help preserve the distinct flavours while enabling gentle caramelisation and even heat distribution throughout the nibs. The result is a consistent, well-balanced cocoa liquor that reflects the unique qualities of its origin.


Simon – From a commercial perspective, how important is sensory science as a risk- management tool when introducing more flavour-specific, distinct cocoa at scale? Sensory science plays a critical role in


reducing risk as we scale more distinct, flavour specific cocoa. Our global sourcing network across Africa, Asia and Latin America ensures reliable access to the right cocoa varieties, supported by long-term partnerships at origin. Through these relationships, we can implement specific fermentation protocols that develop and stabilise flavour while reducing the risk of off notes, contaminants or supply disruption. In production, sensory analysis at our


Cocoa Ingredients Excellence Center defines what each flavour should taste like and track performance over time. This gives manufacturers confidence that the flavour they build their products around today will remain consistent tomorrow, which is essential when launching premium products at scale.


Applications & manufacturer value Simon – From a technical and commercial standpoint, where do you see the strongest


application opportunities for these liquors across chocolate and adjacent ingredient categories? These cocoa liquors were crafted with


premium applications in mind, where a luxurious and differentiated chocolate flavour is essential. They are well suited to premium chocolate, dark couverture, ganache and inclusions, where pronounced flavour definition and single origin identity are important to the final product. Because so much complexity is built into the liquor itself, manufacturers have a strong and reliable foundation for product development. Whether used to hero a single origin or to add depth to more layered recipes, the consistency of these liquors supports premium small-scale concepts and large volume production.


Irene – What formulation or processing considerations should manufacturers keep in mind to preserve the distinctive flavour profiles of these liquors through to finished products? When working with single origin cocoa


liquors, formulation and processing choices can significantly influence how flavour is expressed in the final product. The goal is to preserve the distinct flavour that has been carefully developed. We do this by optimising temperature control throughout processing and maintain strict storage conditions to avoid any aromas being absorbed out of the cocoa liquors.


Simon – With the cocoa market under pressure from supply volatility and rising costs, how does innovation like this support ofi’s longer- term role in helping manufacturers meet demand for premium chocolate? The cocoa market has been marked


by enduring volatility of supply and costs over the last three years, while demand for premium chocolate continues to grow. This creates challenges for manufacturers, but also opportunities to differentiate. Our distinct cocoa liquor range helps customers navigate this environment by providing fine flavour ingredients backed by our strong origination network and advanced processing capabilities. Our role is to make premium cocoa available at the scale required for industrial production, enabling manufacturers to meet consumer demand with confidence. By combining sensory science, technical expertise and a global supply network, we help customers succeed in a market that is both challenging and full of potential.


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