Chocolate Making 1.0 Classic

In Groups of Up To Ten People, Experience The art of Chocolate Making. We take you on a Knowledge-Journey From Cacao Farms and The Fermentation process, Winnowing, Husking, Through All That Is Required For The Bean To Be Processed Into Chocolate. We’ll answer Questions such as:

• What is the difference between craft chocolate and commercial chocolate?
• Why does the origin of the beans matter? 
• What is light roast cacao?
• How does tempering work and why is it necessary?

Each person gets to sample eight different chocolate flavours on site, including the main three cacao variants Criollo, Forastero, and Trinitario.

• We will focus on 75% dark chocolate sweetened with coconut sugar. From this base, you can choose your own flavour and take home three, custom 45g bars. The workshop is fun and educational and will blow your chocolate mind in many ways!
• All chocolate is cane sugar-free, vegan, ethical, soy-free and gluten-free. At the Good Chocolatier, not only are your taste buds happy, but you will feel satisfied and nourished after every bite.

???????