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Chocolate B.C. 
Chocolate B.C.
Chocolate B.C.
Rubric Code: NXCWB99
By BPAT2017
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: Undergraduate

Powered by iRubric Molded Chocolates
  Poor

1 pts

Fair

3 pts

Good

4 pts

Excellent

5 pts

Texture

Poor

Not tempered properly.
Fair

Tempered chocolate had some blemishes and bloom.
Good

Temper was good, chocolate had good snap,
Excellent

Excellent temper, shiny, good snap.
Flavor

Poor

not a great flavor
Fair

Good flavor, but not balanced. Mouthfeel of chocolate and fillings was not harmonious.
Good

Good flavor, and well balanced. Mouthfeel of chocolate and fillings were harmonious with good textures. Melts in your mouth.
Excellent

Great flavor, and well balanced. All flavors and mouthfeel of chocolate and fillings were harmonious with good textures. Melts in your mouth.
Appearance

Poor

Chocolate not tempered
Fair

Chocolate tempered, but shell too thick and uneven. Air holes in the chocolates.
Good

Chocolate tempered, chocolate shell was thin and even. Closing the chocolates was not smooth. Ganache and/or correct amount of filling was even and has correct consistency.
Excellent

Chocolate tempered, chocolate shell was thin and even. Closing the chocolates was smooth. Ganache and/or Correct amount of filling and different textures enhanced chocolate.




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