I. BEING YOU
What is your name? Nicola Knight
Where do you live? Exeter, South West England
What do you do for a living? I am a bean-to-bar chocolate maker and chocolate educator.
Where people can reach you or follow your work:
Instagram: @exe_chocolate
LinkedIn: Nicola Knight
Facebook: facebook.com/exechocolate
II. BEING CHOCOLATE TASTER
How did you decide to become chocolate taster?
Initially I was inspired to take the IICCT Level 1 course (in London, 2017) simply out of fascination and a lifelong love of chocolate. At the time I was teaching in special education but was starting to think about life outside of school, and decided to follow my instincts and take the course to see where it would lead. I was already quite deep into my chocolate journey, buying chocolate from different origins and blogging about my experiences. The Level 1 course was the start of me putting the wheels in motion to make chocolate my job. After the course, I went on to start running my own tastings and setting up two local chocolate festivals.
What draws you to work with chocolate?
This is such a complex question with many layers and different answers! But underlying it all is that I am an insatiable crafter, and a chocoholic. I’ve always had to be making something with my hands (crochet, painting, knitting etc) and I find that chocolate ticks all my boxes for both the therapeutic act of working with my hands, and also being a constant source of learning and skill development. I like to learn something new every day, and chocolate allows me to do that whether through the techniques I am learning or finding a new amazing flavour combination.
What themes do you pursue in your work as chocolate taster?
In my tasting clubs I have enjoyed focusing on UK made craft chocolate, women chocolate makers, and seasonal inspired bars. As a maker (and taster) I love simplicity – to keep things natural and seek out the best quality and flavour in all of my ingredients. In Devon we are surrounded by a beautiful landscape including coast, moors and forests and there are many amazing inclusions to choose from.
What motivated you to offer chocolate workshops for schools? How workshops for children differ from events for adults?
My background as a school teacher inspired me to bring chocolate into the classroom. With children, the workshops are curriculum-based, incorporating history, science, and geography through the lens of chocolate. On the other hand, events for adults focus more on sensory enjoyment and tasting experiences, highlighting the nuances of different chocolates and flavor profiles.
What are your biggest challenges regarding being chocolate taster?
My biggest challenge as a taster is finding time to taste what other makers are producing. I’d love to spend more time tasting, and judging, but I’ve had to accept that I can’t do it all. Fortunately my teaching for the IICCT allows me regular opportunity to taste with others. From a making perspective, my biggest challenge is finding cacao origins that I want to work with. I’ve learnt that I’m very choosy and it has to be just right. I’d prefer to have a small range of bars that I love, than to try to please everyone else’s palettes and make bars that I don’t love to eat. I’m not sure if this is the wrong attitude…
What do you love the most about being chocolate taster?
I love teaching others about fine chocolate. I particularly love being there in the moment when a person really understands the difference between fine and mass produced chocolate, and those a-ha moments when someone understands the difference origin makes, and starts to pick out flavour notes independently.
What is the one thing you want people to learn and remember about chocolate?
I’d love for people to learn just how much work and care goes into producing amazing chocolate, and that it’s an entirely different product to what they’ve been eating. This leads on to people beginning to understand that craft chocolate is a specialty item well worth the more expensive price tag.
You are both chocolate taster and chocolate maker. How do your roles as a chocolate taster and chocolate maker complement each other?
Being both a chocolate taster and maker go hand in hand. Starting as a taster gave me a strong foundation for understanding flavor profiles and detecting off-flavors and mistakes in chocolates. This knowledge was invaluable when I transitioned to becoming a chocolate maker. As a maker, I gained a deeper insight into the process of creating chocolates, allowing me to better understand flavor development and identify any errors along the way.
What advice do you have for chocolate tasters who not have the opportunity to witness and participate in the chocolate making process firsthand like you do?
I would recommend to them to experiment with cacao and chocolate on their own as much as they can. Before I started professionally making chocolate, I experimented at home with different cacao origins and chocolate forms to gain a better understanding of how flavors and textures can vary. This hands-on approach helps grasp the complexities of the chocolate making process and deepen appreciation for the craft.
III. BEING IICCT ALUMNI
How long have you been an IICCT member?
Since 2017
What do you like the best about IICCT Alumni group?
It’s great to have a community of like-minded people to call upon with questions or to bounce ideas off. I haven’t been very active in the group as I’m so busy with making, but it’s great to know that it’s there as I don’t know many people in my local area who I can share my chocolate stories or conundrums with.
What would be your advice for new chocolate tasters?
I think you have to taste along with other people, and seek out a community either online or a local tasting class. There’s only so far you can go in your tasting journey alone. Other people’s experiences and knowledge have been so important on my journey, and it’s a great way to make friends with a shared interest as we seem to be a passionate group!
You have not only graduated from IICCT but have also expanded your involvement by teaching courses and volunteering in the administration.
I took on the role of IICCT course coordinator when the COVID-19 lockdown forced all schools to close and halted my activities. It was challenging work, but incredibly rewarding. Despite the world coming to a standstill, this position allowed me to engage with individuals from various parts of the world, learning and exchanging insights with them. This experience was a great source of inspiration, motivating me to start my own journey in chocolate making. Currently, I am teaching Level 1 courses after completing Level 3.
IV. BEING CHOCOLATE LOVER
What was the latest chocolate you tasted that really delighted you?
I was lucky enough to participate in an online tasting with other female UK makers on International Women’s Day. In the session we tasted Dormouse’s Qori Warmi Peru 75%, a really lovely bar.
Is there some small, still not globally known chocolate-maker you would like more people to know about?
Me!
What is your favorite cacao origin?
I’m loving Thai chocolate at the moment. Chantaburi from Krak and also Paradai are my go-to bars when I’m not eating my El Salvador which is my favourite of all.
