Julien Simonis

• Super-taster, cocoa science and cocoa processing expert, international consultant, foodie

• Bioengineer from UCL (BE) and MBA from Instituto de Empresa (SP)

• More than 15 years in chocolate, both B2B and B2C

• Bean-to-bar : design and installation of production lines, recipe creation, bean sourcing,…

• Taste : product descriptions, sensory analysis strategy and implementation, tasting panels,…

• Product development : chocolate recipe creation and optimisation, from bean to bar