Anyone who believes that wine is complex does not know the full range of flavors of cocoa beans. They contain over 600 flavor components - chocolate tastes correspondingly nuanced and varied. Its aroma depends on the variety, origin and processing. On this course, you will learn exactly how chocolate is made from bean to bar and we will explain what happens when cocoa is roasted, ground, conched and tempered. What is the difference between industrially produced chocolate and artisan chocolate? At the blind tasting, you will try various chocolates from bean-to-bar producers from all over the world and get to know your taste better. Last but not least, we provide answers to all possible and impossible questions.
Dates
- Thu 13.06.2024, 19:00–21:00
Ticket & reservation information
You will not receive an additional ticket - the name of the purchaser is valid as the ticket for the workshop.
Costs for workshop incl. tour, tasting and a small surprise.
Event venue
DasProvisorium, Uetlibergstrasse 65, 8045 Zürich
Local organizer
laflor
Further information
Further events are on Thursday 13. June
Talk
Soil to Soul Talk am Hospitality Summit
Der Boden als Grundlage: Nachhaltige Landwirtschaft und ihre Auswirkungen auf die Küche.
Culinary Experience, Degustation
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Food-Tour, In english
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Workshop
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Workshop
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Degustation
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Workshop
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Workshop, Drink
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Degustation
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Culinary Experience
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Culinary Experience, Degustation
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Culinary Experience
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Culinary Experience, Drink, In english
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Culinary Experience, Workshop, Degustation
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Immerse yourself with all your senses in the world of bees and liquid gold for around two and a half hours.
Culinary Experience
la tavolata
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Drink, Talk, Degustation
Leon's Bodega x Stephan Herter | HerterWein
Living soils, healthy vines
