This is held at ZEST Commercial Food Hub, not the tasting room.

We will sort, roast, and peel/winnow cocoa beans. We will add these to a communal chocolate melanger and grind the cocoa beans with sugar to make a 70% dark chocolate. Making chocolate normally takes 36-72 hours of grinding, so this will be a very "rustic" version of chocolate making (more similar to how chocolate was made by hand in Europe hundreds of years ago). Everyone will take home a 100 gram bar of chocolate. Depending on the cocoa bean we use, the flavour of this simple plain dark chocolate will have an array of flavours which may include fruity, earthy, woody, nutty, and more. This class is for those who are open to tasting chocolate which tastes and feels very different from chocolate you are used to.

Ingredients will include fine fairly traded cocoa beans (origin to be determined), sugar, cocoa butter. We will not use any dairy (this is a vegan product), no nuts, and no gluten.* *I cannot guarantee the kitchen is 100% free of traces of dairy, nuts, or gluten.

Please bring some reusable containers. If you are not able, I will provide some resealable bags.

Wear cloths you don't mind getting covered in chocolate and icing sugar.

If you have questions about ingredients or allergy concerns, feel free to email me at info@beantobarworld.com