Join The Bean To Bar Movement!
Learning that’s Satisfying
Anyone Can Learn Chocolate. Yes, Even You Who Burns The Toast!
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Bean To Bar Making & Tasting Classes
$55 PP · 2 Hours
"Make 'N Taste" classes offer you the know-how to become your own chocolate connoisseur! Sample at least 20 dark bean to bar chocolate and cacao related products to reinforce what you learn. We will also make fresh chocolate in class from the cocoa bean, with a sample for you to take home.
This goes beyond any tasting you've had, and offers valuable knowledge of the making and tasting of bean to bar chocolate, including practical tools, relevant material to take with you, and everything you need to become a smarter and more satisfied consumer. Open to the public, for anyone who loves chocolate and loves to learn!
The three different classes have a specific focus, such as the history, the art & science of bean to chocolate, and the neurogastronomy of chocolate.
Whether you are a curious noob, or a professional in the industry, these workshops will satisfy all your cravings. All products are plant based and fairly traded.
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Live Online Tastings & Tutorings
Not in Vancouver, or unable to attend an event? No problem!
Book your very own personal chocolate chef! Maybe you have a group of friends and fabulous bean to bar chocolate, but wish you had an expert to guide you. This is where I come in. I'll walk you through it, cater the tasting to your group, and offering fun and interesting facts and tasting tools to last you a lifetime.
Or perhaps you're trying to improve your ganaches or figure out how to temper. You can book a 1, 2, or 3 hour live video session. I'll take a look at what you're doing, and we will reach the best possible solution in the most efficient and interactive way possible (besides actually being there). Chocolate should be satisfying, not stressful!
Click on the button above to learn more and book a session. There is also a free 15 minute booking to get a feel for it, or just ask me a few questions you may have.
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Let me bring chocolate to you!
Name a better food than chocolate that is satisfying to all people, all ages, all palates. There is none. Make your next event a chocolate learning experience no one will forget.
I'll come to you with samples, a chocolate refiner, and we'll taste, make, and enjoy this extraordinary food together. Great for team building at your office, birthdays, school events, and any celebration really.
Depending on the size and type of event, approximate cost will range from $15 - $30 per person.
Click the button above to very easily book a private event in a matter of minutes.
My Curated Selection Of Bean To Bar Chocolate and Products Now At Pacific Arts Market In Vancouver, BC
+ What Is Bean To Bar?
Bean to bar chocolate is all about integrity.
It's Making Chocolate From The Bean
Think most do? Think again. Most likely, less than 10% or even 0% of the chocolate shops in your city are bean to bar chocolate makers. They are chocolatiers, chefs to take already made chocolate and proceed to crate bonbons, truffles, and showpieces. Bean to bar makers are rare, so get excited when you see one.
"So isn't Lindt, Hershey, and Cadbury making chocolate from the bean?" Yes, they are, so they are also making chocolate from bean to bar. However, "bean to bar" is a term that has evolved to mean more than this, and goes beyond its literal translation.
True bean to bar makers want you to know they differ in two respects: They are not chocolatiers, and they are not mass producing chocolate from bulk cacao.
The type and quality of cacao bean used makes a world of difference.
As for Dark Chocolate, ingredients should be: cacao beans, sugar, and maybe cocoa butter. That's it. True bean to bar makers pay a premium for high quality cacao (think heirloom tomatoes or wild picked strawberries). Close to 90% of all chocolate in the world is made from bulk cacao (think grocery store flavourless tomatoes and jumbo strawberries). If you've never heard of bean to bar chocolate, you likely have only been eating bulk chocolate. And as tasty as it may be, chocolate can also be so much more.
It takes a great deal of effort for farmers to grow fine cacao, so makers who use it can pay around 3 to 5 times more per kilo than makers who use bulk cacao.
The Makers Should Be Highly Informed
They should know where the cacao bean comes from beyond the country of origin. What is the name of the region? The farm? Or better yet, who is the farmer? They should know something about the variety of cacao used. In rare instances, the makers may even be the growers!
Fair Trade & Transparency
True bean to bar makers should be able to tell you where they get their cacao, and be transparent about the process of making it. They are focused on the integrity of the cacao, as well as the people connected to it. Bean To Bar is about valuing the people involved and the work they do.
Be Aware Of mimicry
There are makers who state they are bean to bar, when they in fact are not. Bean to bar is about having control over a high quality ingredient, and some "bean to bar" makers receive cacao already roasted, obtain cocoa mass (refined cocoa beans), or even blend fine cacao with bulk cacao, which defeats the purpose. They also likely get their cacao really cheap. If you can't figure out from the packaging if they are bean to bar or not, they're probably not. As well, some lie and say they are. Also keep in mind that just because a company is bean to bar maker, doesn't automatically mean they make it well. Learn to discern!
Flavour Is Not Subjective
Sure, we may have our favourites, but you can in fact taste quality, you just need to learn how. The best way to learn about bean to bar is to taste! If you're in Vancouver, join a workshop or meetup. I'd love to meet you and talk chocolate. If you don't live in the area, check out my FREE online academy or locate a maker near you!