THE CYRANO PROJECT

SERVICES

As the first in its sector, Belcolade has developed a unique scientific tool to describe the flavour profile of chocolate. “Les Aromes de Cyrano” is a collection of 22 different aromas, classified into 7 categories, to help detect and identify the essential flavour components present in chocolate. Thanks to Belcolade’s the innovative “Cyrano” methodology of Belcolade, you can
now communicate with ease about the richness and complexity of chocolate. Furthermore, it is based on the “Cyrano” aromas, Belcolade has developed a new “Collection”, with the most delicious and exquisite range of origin chocolates.
This incredible smart innovation brings a renewed dynamism to the world of chocolate. Tasting chocolate will never be the same again!

"Les Aromes de Cyrano": innovative approach in defining chocolate flavour. Belcolade has accumulated years of experience in the development of new products, tastes and techniques for the chocolate sector. Together with the researchers of Puratos, the R&D team of Belcolade has developed an innovative sensorial concept to define the flavour profile of chocolate. "Les Aromes de Cyrano" is the synthesis of more than 5 years of intense scientific
research.

Aromas are essential to the taste and quality of chocolate. "Les Aromes de Cyrano" is a
collection of 22 different aromas. They are divided into 7 distinctive families, namely 'Spicy',
'Roasted', 'Herbal', 'Woody/Earthy', 'Fruity', 'Cocoa' and 'Lactic'.
The "Cyrano" flavours are like a scented dictionary that helps you recognize and define aromas
of different kinds of chocolate and their essential components.

A multifunctional analysis tool in the world of chocolate

Belcolade has designed the "Cyrano" flavours as a practical tool that offers a real added value
for its customers. These flavours are not added to the chocolate during the production process.
The tool has been designed to help to identify the flavours that are naturally present developed in the chocolate, which are present in the cocoa being used, and which are developed during the manufacturing process of the chocolate.
by the cocoa origin and the process.