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The cognitive chocolatier

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The Cognitive Concourse at this year’s World of Watson in Las Vegas, brought together companies from around the world, already taking advantage of Watson’s cognitive capabilities. With somewhat of a sweet tooth, it didn’t take long for me to spot ‘the cognitive chocolatier’ stand and head on over.

I met with Dan McKenney from Nunu Chocolates based in Brooklyn, New York. The team make all of their chocolates right in the store. The use a single origin cocoa bean which they source from a family run farm  in Eastern Colombia. They’re a family team all around and they’ve just added a new member – Chef Watson.

Chef Watson helps to inspire Nunu’s chocolate flavours, and Joe brought three exciting new flavours for the visitors to the Cognitive Concourse to try:

  • brown ale, espresso, yoghurt and lime zest
  • strawberry and cranberry
  • lemon and earl grey

Chef Watson – the new chocolatier in town

Chef Watson has studied thousands of recipes and mastered the science of odour and flavour at the molecular level, applying it to the important task of mixing flavors. The combinations may not sound ‘usual’ but the flavour combinations are usually highly appreciated. Watson built up his flavour repetoire after spending a year with Bon Appétit, studying recipes and combinations. Only using a combination of four flavours each time, Watson is able to create unique and distinct combinations. As with other cognitive computing capabilities, Watson learns over time, building on his repetoire and learning what works well, and what needs further iterations.

For sure, the visitors to the stand whilst I was there really appreciated all three of the flavour combinations available at the show. My personal favourite was the brown ale, espresso, yoghurt and lime zest. Admittedly, they don’t sound obvious choices but they made for an excellent chocolate.

You can find out more about Chef Watson and his cognitive cooking journey at the ‘Built with Watson‘ website.

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