Together we'll learn how to brew and taste three floral teas, sourced from our friends at The Qi, paired along with our single-origin dark chocolates.
Join us for a spring inspired tasting class as we sip beautiful, full-bloom floral teas alongside chocolate pairings! Together we'll learn how to brew and taste three floral teas, sourced from our friends at The Qi, paired along with our single-origin dark chocolates.
You'll learn about key flavor profiles of floral teas, how to maximize the sensory experience of chocolate and teas, and how to interpret aromas, textures and flavors. We'll serve some complimentary tea treats to round out the class.
Unroasted & Uncommonly Delicious
We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.
Cacao beans are the seeds of the cacao fruit, harvested and prepared by producers at origin. Every bean has a flavor profile shaped by the soil and climate it grows in, as well as the care each producer takes in cultivating and processing it.
This fruity flavor is often roasted away in favor of that classic chocolatey note. We love this fruit-forward flavor, and we make our chocolate without roasting so you can enjoy it too.
Chocolate starts with a fruit.
Cacao beans are fruit seeds. Theobroma cacao is a fruit tree that bears heavy, football-shaped pods, full of lemony, sweet pulp and about forty to sixty seeds. These seeds are harvested by hand and referred to as “wet cacao” since they’re coated in the pulp.
This pulp is about ninety percent water and ten percent sugar, making it the perfect food for microbes, which leads to the first step in the post-harvest process: fermentation!
Fermentation brings out the flavor
The wet cacao is fermented in wooden boxes covered with banana leaves for four to seven days depending on the origin and the producer.
While it’s the pulp that is fermented, and not the cacao seeds themselves, the seeds are subjected to the effects of fermentation like high temperatures and the creation of ethanol and acetic acid, deactivating the germ and developing flavor and aroma precursors. What this means is that it tastes a whole lot better than before.
When you eat chocolate, you’re almost always eating cacao beans that have been through the fermentation process. This is why we don’t refer to our chocolate as raw: reactions during the fermentation process generate heat, bringing the temperature of the pile up to around 120°F.
Without this process, cacao won’t properly develop the flavors and aromas that are so vital to the chocolate experience. At Raaka, our focus is on the flavors of the fermentation profile.
Learn how to make a trio of chocolate desserts. There will be something for everyone tonight. One gluten free (Chocolate Mousse) one gluten and dairy free (Chocolate Torta Valenciana) and one just totally decadent Double Chocolate Pie.
We’ve partnered with local chocolate makers so you can make your own chocolate at home. (If you were here, you’d see us miming a mic drop.) WHAT? That’s right! Ingredients sent to your doorstep and a dedicated chocolatier guiding your group to delicious decadence.
Indulge in the ultimate culinary experience with our Steak & Chocolate cooking class! Learn how to perfectly cook a juicy steak and create a decadent chocolate dessert that will satisfy every sweet tooth. Whether you're a carnivore or a chocoholic, this class has something for everyone!
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis offers an exclusive hands-on look at the bean-to-bar chocolate making process.
Join Chef Heather as she walks us thru making decadent Eclairs. Perfect for Sunday morning preparation, and even better for your Sunday dinner table. Beat-the-Heat and join us for a great Sunday morning.
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