The Connoisseur: Bean To Bar Neurogastronomy Flavour Lab
May
25
12:30 PM12:30

The Connoisseur: Bean To Bar Neurogastronomy Flavour Lab

Neurogastronomy of Bean To Bar

Join me as we learn all about the flavour and neurogastronomy of dark fine chocolate! We will even make our own fresh bean to chocolate from scratch during the class, that is, from the cocoa bean itself! We will also delve into the science of neurogastronomy and how it pertains to chocolate. We will learn about flavour and our senses, practical tools for tasting and interpreting fine chocolate like a professional, and conduct our own blind tastings followed by an interactive individual and group analysis. Anyone can learn to appreciate fine chocolate, and I’m here to help make that happen!

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Maker Class: Bean To Truffle.  Dark chocolate ganache and truffle class
May
30
6:30 PM18:30

Maker Class: Bean To Truffle. Dark chocolate ganache and truffle class

  • Il Centro Italian Cultural Centre Vancouver (map)
  • Google Calendar ICS

Bean To Truffle


So you think you’ve made truffles? Think again! In this class, we will actually make chocolate from scratch, that is, from the cocoa beans themselves. Then we will use that chocolate to make a simple yet extraordinary dark chocolate truffle ganache, which we will turn into truffles. We will also make another dark chocolate truffle using high end couverture to compare.

Even if you can’t make your own chocolate from the bean, these ganache recipes will be easy enough anyone can repeat them at home. You will walk away with recipes, truffles, literature, and a lesson on ganaches including troubleshooting, tips, and tricks.

It will be held at the Italian Cultural Centre in Vancouver.


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Chocolatier Class: Ganache Figs, Tempering, & Hand Enrobed Fruit!
Jun
17
6:30 PM18:30

Chocolatier Class: Ganache Figs, Tempering, & Hand Enrobed Fruit!

A Fruity Adventure with Chocolate

If you need to learn how to temper, or practise your skills, this fun class combining fruit and chocolate will be sure to satisfy! Join me at the Italian Cultural Centre in Vancouver.

What Will Be Covered:

  • You will make your own dark chocolate ganache

  • We will fill wine-infused dried figs with the dark ganache

  • Temper both milk and dark chocolate. You will get 2 chances to practise your skills, with a demo and hands on lesson, including troubleshooting and how to tips to temper like a pro!

  • What will we do with all that tempered chocolate?

    • You will learn how to hand enrobe a variety of fresh and dried fruits, including our ganache filled figs

  • You will receive recipes for the ganache filled figs, as well as instructions for tempering to take with you (Bring tupperware to take the figs and fruit home)

  • The goal of this class is to learn how to temper, make ganache filled figs, and practise your hand enrobing using fruit.


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Chocolatier Class: Truffle Making (Filling up!)
May
18
11:00 AM11:00

Chocolatier Class: Truffle Making (Filling up!)

- Filling Up -

Mix, Fill, Roll!

This class will be held at Mon Paris Patisserie in Burnaby (see map). Cost is $150 per person, which will include the truffles you make, recipes, literature, and coffee/tea for refreshments. We will create two methods of truffle making, rolling ganache and filling round truffle shells. This is not a bean to bar class, but a classic chocolatier class, similar to the truffles you will see at any high end chocolate shop in Vancouver!

Join me as I host a class on chocolate truffle making where we will cover:

  1. How to make various chocolate ganaches as well as caramel. I will demo the ganache and caramel making with some assistance from the class, so you will all get a chance to get hands on.

  2. You will learn how to properly fill and cap shells, as well as roll and finish your truffles. We will use two main techniques and roll them in various coatings.

  3. You will also learn how to store your truffles, and go over trouble shooting such as splitting and ratios.

You will receive notes and recipes, as well as the delicious truffles you made in class.

You will register for the class at the Mon Paris Patisserie Website.

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MEETUP: Korean Bean To Bar Chocolate! (Filling up!)
May
4
12:00 PM12:00

MEETUP: Korean Bean To Bar Chocolate! (Filling up!)

- FILLING UP -

Theme & Topic for this meetup is: Visiting South Korea!

Who knew craft chocolate is growing in Korea? Everyone associates fine chocolate with the Swiss or Belgians. Truth is, incredible chocolate can be found anywhere incredible makers are, and they are definitely popping up in South Korea. Join us!

This is a local Vancouver chocolate meetup where we taste and discuss all things bean to bar (chocolate made from scratch). Bean to bar chocolate is a new movement in the chocolate world, and we want you to be a part of it! It is open to the public, from the novice to the enthusiast.

It’s a great way to learn about fine chocolate in a welcoming and casual setting. All samples focus on plant based, gluten free, and fairly traded dark chocolate. Local craft chocolate bars will be available for purchase.

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CLASS: Bean To Bar Making & Tasting. Art & Science Of Chocolate Making (A Few Seats Left!)
Apr
27
12:30 PM12:30

CLASS: Bean To Bar Making & Tasting. Art & Science Of Chocolate Making (A Few Seats Left!)

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- A FEW SEATS LEFT -

The mysteries behind your favourite food are revealed.

Taste how chocolate is made! Think you know where chocolate comes from? Think again. This workshop journeys through the process of chocolate making while following how the flavour this glorious food develops along the way.

Enjoy at least 20 samples of cacao and chocolate related products, including some of the finest bean to bar chocolate made today. We will also make our own chocolate from scratch, that is, from the cocoa bean! You will get a chance at the end to taste and take some home!

This unpacks the 3 major areas of flavour development: the genetics, the growers, and the chocolate makers. We will sample various cacao and chocolate from various makers (local and international), various origins, varieties of cacao, and the many types of chocolate available today.

We will also cover what you need to know when purchasing chocolate for eating or baking, including understanding ingredients, interpreting labels, pricing, trade relationships, and how you as an individual can impact the future of our chocolate!

This workshop is one of a kind, and will open your eyes to what really goes on behind each chocolate bar. 




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Easter Cream Eggs Truffle Making Class (SOLD OUT)
Apr
15
6:30 PM18:30

Easter Cream Eggs Truffle Making Class (SOLD OUT)

-SOLD OUT-

Real ganache cream eggs that will make the Easter Bunny jealous!

I will host this class at The Italian Cultural Centre in Vancouver (see map). Cost is $60 per person, which will include a dozen cream filled eggs in a basket, recipes to take home, and plenty of spoons to lick! You will make your own ganache, fill and cap the eggs, wrap them, and present them in an Easter basket for you to take home.

You can register for the class at the The Italian Cultural Centre Website.

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MEETUP: New York & Raw Bean To Bar!
Apr
7
11:00 AM11:00

MEETUP: New York & Raw Bean To Bar!

Theme & Topic for this meetup is:

New York City! Join us as we will delve into some usual and unusual bean to bar chocolate coming from New York City. We will also learn about what raw chocolate is, and how it differs from the rest. Come with questions!

Be Aware Of New Location in Gastown!

This is a local Vancouver chocolate meetup where we taste and discuss all things bean to bar (chocolate made from scratch). Bean to bar chocolate is a new movement in the chocolate world, and we want you to be a part of it! It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. All samples focus on plant based, gluten free, and fairly traded dark chocolate. Local craft chocolate bars will be available for purchase. #supportlocal

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Chocolatier Class: Bon Bon Making
Apr
6
11:00 AM11:00

Chocolatier Class: Bon Bon Making

Temper, Cast, Fill, & Enjoy

This class will be held at Mon Paris Patisserie in Burnaby (see map). Cost is $180 per person, which will include the bon bons you make, recipes, literature, and coffee/tea for refreshments.

Join me as I host a class on chocolate bon bon making, where we will cover:

  1. How to temper chocolate: You get a chance to temper yourself using the seeding method, and watch a demo using the marble method.

  2. How to paint/spray and cast (create a shell), fill, and cap your bon bon molds. You will get a chance to practise all of these techniques yourself. We will be using milk chocolate for our shells.

  3. Watch a demo of 1 ganache and 1 caramel making, with recipes for you to take home. Ganache and caramel will include dairy.

You will receive some notes to take home with you, as well as 2 molds worth of your own creations to take home and share!

You will register for the class at the Mon Paris Patisserie Website.

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The Origin Of Chocolate Species
Mar
24
12:00 PM12:00

The Origin Of Chocolate Species

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We will teleport ourselves ten thousand years before present, and learn all about where chocolate originated and those who shaped it to become the food we love today. We will travel over millennia and centuries as we taste the various forms chocolate took, and return to the 21st Century to learn about what fine chocolate is today.

This workshop will offer you a brief yet concise overview of the history of chocolate. There will be at least 20 samples of chocolate and cacao related products to taste as we enjoy stories and historical facts of how chocolate came to be.

We will learn how it shaped the lives of those before us, and what we can do today to pave a path of quality flavour, craftsmanship, and sustainable relationships.




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Vancouver Chocolate Social Club goes to Brazil!
Mar
10
11:00 AM11:00

Vancouver Chocolate Social Club goes to Brazil!

Theme & Topic for this meetup is:

A trip to Brazil! We’ll enjoy bean to bar made in Brazil from Brazilian grown cacao (The origins of cacao). We will enjoy these historic flavours with some music by Ana Carolina, Vander Lee, and Oswaldo Montenegro.

Be Aware Of New Location in Gastown!

This is a local Vancouver chocolate meetup where we taste and discuss all things bean to bar (chocolate made from scratch). Bean to bar chocolate is a new movement in the chocolate world, and we want you to be a part of it! It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. All samples focus on plant based, gluten free, and fairly traded dark chocolate. Local craft chocolate bars will be available for purchase. #support local

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VCSC goes to Montreal!
Feb
17
11:00 AM11:00

VCSC goes to Montreal!

Theme & Topic for this meetup is:

A Trip to Montreal. Let’s enjoy some French Canadian inspired flavours with music by Quebecois singers Pierre Lapointe and Marilou.

This is a local Vancouver chocolate meetup where we taste and discuss all things bean to bar (chocolate made from scratch). Bean to bar chocolate is a new movement in the chocolate world, and we want you to be a part of it! It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. All samples focus on plant based, gluten free, and fairly traded dark chocolate. Local craft chocolate bars will be available for purchase. #support local

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In Love With Chocolate.  Craft Chocolate Pairing.
Feb
14
6:30 PM18:30

In Love With Chocolate. Craft Chocolate Pairing.

Chocolate wasn’t meant to be eaten alone.

Join me as I host this smorgasbord tasting, which will include 10 of the finest craft bean to bar chocolates from around the world (including local makers). They will all be paired with unique and tantalizing foods and drinks (such as cheese, wine, and beer), and offer you ideas of what flavours can be married to chocolate.

Historically, chocolate began as a sophisticated drink, mixed with various spices and flavourings. The Italians even used to eat it in lasagna, with liver, and as a soup. Today when we think chocolate, we think dessert, snack, and child’s play. This class will take your chocolate into a new realm of flavour combinations.

This paring will surprise your senses and inspire you to do something a little different with chocolate in the kitchen. We will wine and dine while we taste what we learn, as we pair various combinations of fine craft bean to bar dark chocolate (such as Kasama, Sirine, Avana) with fine drinks and foods.

It will be held in the Il Centro Museum, where we will dine while surrounded by fine sights and sounds. The tasting will include a brief description of what bean to bar chocolate is, as well as a few tools to help you learn how to taste and pair fine chocolate! Tickets are $60 per person. Come hungry.

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Italian Hot Chocolate Through The Ages
Jan
30
6:30 PM18:30

Italian Hot Chocolate Through The Ages

  • Il centro Italian Cultural Centre (map)
  • Google Calendar ICS

You can meander through Vancouver for the Hot Chocolate Festival this year, or you can get in a time machine and visit Italy. First stop, 17th Century Tuscany!

Join me at the Italian Cultural Centre in Vancouver for a night of Italian Hot Chocolate, where we will not only taste but learn to make 4 regional Italian hot chocolates. The drinks will revolve around historical stories of when and how they were prepared in Italy. Be sure to have a light dinner, as we plan to fill you up well with decadent chocolate drinks you’ll be able to recreate at home. Tickets are $60 per person.

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Italian Hot Chocolate Through The Ages
Jan
23
6:30 PM18:30

Italian Hot Chocolate Through The Ages

  • Il centro Italian Cultural Centre (map)
  • Google Calendar ICS

You can meander through Vancouver for the Hot Chocolate Festival this year, or you can get in a time machine and visit Italy. First stop, 17th Century Tuscany!

Join me at the Italian Cultural Centre in Vancouver for a night of Italian Hot Chocolate, where we will not only taste but learn to make 4 regional Italian hot chocolates. The drinks will revolve around historical stories of when and how they were prepared in Italy. Be sure to have a light dinner, as we plan to fill you up well with decadent chocolate drinks you’ll be able to recreate at home. Tickets are $60.

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VCSC goes to Australia!
Jan
20
11:00 AM11:00

VCSC goes to Australia!

Theme & Topic for this meetup is:

Bean To Bar In Australia. With music by Tame Impala.

This is a local Vancouver chocolate club where we taste and discuss all things bean to bar (chocolate made from scratch). It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. Craft chocolate bars will be available for purchase.

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The Connoisseur: Chocolate Flavour Lab (TBD)
Jan
13
12:00 PM12:00

The Connoisseur: Chocolate Flavour Lab (TBD)

So you love chocolate, but perhaps feel intimidated by all this talk about aroma profiles. Perhaps you don’t “taste” what the suggested notes are, and feel discouraged. You’re not alone. And the truth is, you ARE able to develop a discerning palate. All you require are the right tools!

Join Geoseph as he guides you through a professional chocolate tasting, with a focus on craft bean to bar chocolate from Canada, the US, and around the World. We will discuss neurogastronomy, tools for tasting, and guide you to helping you become more articulate with your fine chocolate.

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Vancouver Chocolate Social Club
Dec
9
11:00 AM11:00

Vancouver Chocolate Social Club

Theme & Topic for this meetup is:

Beyond The Bar. Chocolate, Cacao, Cheese, And Juice.

This is a local Vancouver chocolate club where we taste and discuss all things bean to bar (chocolate made from scratch). It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. Craft chocolate bars will be available for purchase.

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The Science of Chocolate Workshop
Dec
2
1:00 PM13:00

The Science of Chocolate Workshop

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The mysteries behind your favourite food are revealed.

Where does the chocolate of flavour come from? How is chocolate made? How can I discern quality chocolate? It boils down to the science!

Understanding the science of chocolate will not only allow you to be a smarter consumer, but also a more satisfied one. And it's not complicated. In fact, it's fascinating!

We will go into the mysteries of chocolate while we taste what we learn. Yes, at least 18 samples of cacao and chocolate related products to help underline what it is we are learning. We will cover genetics, the farmers and how cacao grows, the makers and the process of chocolate, interpreting labels and ingredients, and how to discern what quality chocolate is all about.

This workshop is open to anyone who loves eating chocolate, and wants to understand it at a deeper level. We will interact, discuss, taste, and walk away more confident and very satisfied.




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Vancouver Chocolate Social Club
Nov
18
11:00 AM11:00

Vancouver Chocolate Social Club

Theme & Topic for this meetup is:

Noobs versus Snobs, and how to articulate flavour.

This is a local Vancouver chocolate club where we taste and discuss all things bean to bar (chocolate made from scratch). It is open to the public, from the novice to the enthusiast. It’s a great way to learn about fine chocolate in a welcoming and casual setting. Craft chocolate bars will be available for purchase.

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