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Purchase tickets through my other website Bean To Bar World
Educational fine chocolate tasting. Learn the ins and outs of fine chocolate while we sample an array of chocolate bars (dark, milk, and flavoured) from various makers around the world. We will briefly go over the history and process of chocolate, but mainly focus on how to taste and chocolate neurogastronomy. The session is interactive, and your feedback and questions are encouraged!
You are also welcome to stay after the tasting to browse and purchase bars, ask questions, and relax.
Important: Be sure to be hungry for the tasting, so plan to eat dinner after the tasting. Also refrain from wearing perfumes or colognes as this will impede yours and other’s ability to taste properly.
Who:
Anyone who loves to learn about chocolate. From beginner to connoiseur - everyone will learn something new. It will be a small group of up to 8-10 people.
How Much:
$45 per person plus tax.
Where:
The Chocolate With Geoseph Tasting Room
271 Ross Street NE, Unit 204, Salmon Arm, BC, V1E 3B8
When:
Saturday, April 29th, 2023; 4-5:15 PM PST
What It Includes:
14 samples of cacao and fine chocolate, informative handout, water, answer to to all samples.
Hosted in the beautiful welcoming space at Chocolate With Geoseph in downtown Salmon Arm. You may browse and purchase bars after the tasting as well.
The Samples:
An array of single origin dark chocolate, single origin milk chocolate, and various flavoured chocolate bar samples. To get an idea of the chocolate used, visit my online shop here.
Dietary requests accommodated when you book such as no nuts, no gluten, no dairy, no alcohol (infused with alcohol, but no actual alcohol content), other.*
Dietary requests which cannot be fulfilled: sugar free.
* I cannot guarantee any samples have not come into contact with various allergens including nuts, dairy, gluten, etc.
All chocolate is made with fair, transparent, or direct trade cacao.
The Host:
My name is Geoseph, and I have been working in the fine chocolate industry since 2008. I am a professional chocolate sommelier, master chocolatier, and bean-to-bar chocolate maker. My background in gastronomy, biology, and fine arts come together to offer you a unique and in-depth understanding of chocolate.