3 Hour Class: Monday, November 18, 6:30-9:30 PM
Cost: $80 (includes $29 workbook)
Menu: Dark chocolate, cacao, and cacao based drinks. All ingredients will plant based, gluten and soy free.
Class Size: Maximum 8 students to ensure everyone receives enough attention and feedback.
Who Is This For: Anyone who wants to learn how to taste and discern fine chocolate like a professional. Also welcome, chocolate enthusiast who just want to sit, eat, and learn. No experience necessary! Open to all.
Take Away: A stomach full of fine chocolate and cacao drinks, your own copy of the Chocolate Compass (a tasting toolbook and workbook valued at $29.00), and a voucher for a free 1-hour live video chat with Geoseph.
How To Prepare: It’s best to come with an appetite. I suggest having a light dinner, as a full stomach may impede your ability to taste the fine aromas.
Your Instructor: Geoseph Domenichiello, master chocolatier, chocolate sommelier, bean to bar maker, and educator working in the industry for over a decade.
Class will cover:
The history of how the flavour of chocolate developed (Theory & Samples)
Types of cacao & what to look for when purchasing
An overview of how chocolate is made from pod to bar (Theory & Samples)
Neurogastronomy of Chocolate
Theory behind flavour development
Techniques for how to taste fine chocolate
In Depth Fine Chocolate Tasting & Analysis
We will conduct a blind tasting of various bean to bar chocolate
You will learn how to analyze them individually and as a group
We will practise and repeat, so come hungry!
Ingredients & Interpreting Labels
Bulk Vs Fine & Types of Chocolate
You will be given a link to an online test, if you would like to test what you’ve learned and receive feedback from me.
A voucher for up to 1 hour of free online live video chat with me on my website to follow up with any questions you may have.