巧克力衍生的8大职业

    巧克力品鉴师

    高迪瓦巧克力（Godiva）雇佣了数百名员工生产、销售巧克力。但公司最难招聘到合适人才的岗位是感官技术专家（sensory technologists）——也就是“那些能够区分不错的巧克力和极好的巧克力之间的差别的人，”高迪瓦全球资深研究和品质副总裁韦恩•普格利亚说。这些技术专家需要能察言观色，从消费者试吃巧克力的反应中捕捉信息。他们需要掌握消费者对一款新巧克力的外观感受、包装拆开的难易、在口中多快融化。他们同时还要了解不同地区之间的偏好差异，普格利亚指出，例如欧洲人吃的巧克力必须更醇厚，甜度较低，比美国的巧克力有更丰满的可可口感。“这份工作需要很高的天分，”他补充说。“高迪瓦认为巧克力是‘食品和时尚的综合体’。”

    The tester

    Godiva hires hundreds of people to make and sell chocolates. But the hardest jobs to fill are sensory technologists, "people who can distinguish between really good and really great," says Wayne Puglia, Godiva's senior vice president of global research and quality. Such professionals need to read between the lines as they watch consumers take taste tests. They need to understand the reaction to a new chocolate's appearance, ease of opening, how quickly it melts in the mouth. They also need to know regional preferences, says Puglia, noting that European chocolates must be richer, less sweet, and have more pronounced cocoa notes than American chocolates. "It requires a high degree of intuition," he says. Godiva considers chocolate "a hybrid of food and fashion."