How does chocolate reveal its deepest flavors when all the senses are engaged? In conversation with Finn Doyle, we discover how multisensory tasting unlocks new layers of experience—inviting us to explore chocolate in ways that go far beyond taste alone.

The Transformative World of Chocolate Tasting

A world where flavor, curiosity, and craft collide can be found at well-curated chocolate and wine pairing sessions—where, laid out with precision, glasses of Pinot Noir share the table with carefully selected chocolates, each piece ready to tell its own story.

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At the heart of such an experience is Finn, orchestrating tastings with a blend of passion and thoughtful pedagogy. A Level 2 Certified Chocolate Taster with the IICCT, Finn has judged for the International Chocolate Awards across the Asia-Pacific, World Drinking Chocolate, and World Finals. Their background includes hands-on expertise as an at-home bean-to-bar chocolate maker, as well as internationally recognized training at Ecole Chocolat.

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Finn’s approach extends beyond instruction—it focuses on helping others unlock the vocabulary of their palate, embrace the complexity of terroir, and recognize that in tasting there are no wrong answers. It is an invitation to experience chocolate more deeply and connect with all the senses.

Curiosity That Sparked a Chocolate Journey

Finn’s deep connection with chocolate began on a global search for the world’s best hot chocolates—a quest undertaken with his partner that sparked a new fascination with the craft. Those travels led them to renowned bean-to-bar makers like Nuance Chocolate in Colorado and Dandelion Chocolate in San Francisco, where the doors to artisanal chocolate swung open.

“Back in Australia, we signed up to Bean Bar You’s monthly box, which really illustrated just how many incredible makers are out there,” Finn recalls. “A few years later, having completed my Chocolate Tasting Certification from the IICCT, I knew I needed to share that enthusiasm and knowledge with as many people as I could.”

This spark became Cacao About Town, Finn’s passion project dedicated to educating and engaging chocolate lovers and curious foodies. Through public ‘Intro to Chocolate Tasting’ workshops, corporate sessions, appearances at the Australian Chocolate Festival, and consulting for small businesses, Finn aims to get people truly excited about flavourful, traceable craft chocolate. “Whether it’s a tasting event, a festival session, or helping businesses incorporate ethical, bean-to-bar chocolate into their offerings, the goal is always to highlight the richness and diversity of the craft chocolate world.”