Friday Afterwork Chocolate Tasting
Ready for a sweet end to the week? You’ve earned it! Come taste the creations from our students at September’s Bean to Bar Chocolate Workshop and meet fellow chocolate enthusiasts.
On this day, we will be tasting chocolates:
- We have chocolates where we roasted the cocoa beans to the same end temperature but varied the duration. For this experiment, we used exquisite cocoa from Ecuador’s Finca San Jose, specifically the National variety. These chocolates consist of two components: sugar and nibs, making them 70% chocolates.
- We will also taste two distinct chocolates from two different regions of Colombia: Huila and Arauca. These too are two-component (sugar and nibs) 70% chocolates.
- Lastly, we will sample creations made with milk and strawberry protein powder. Dark milk chocolate has already become a classic in our course. This time, we’ve crafted a 45% dark milk chocolate. The addition of protein powder was a fun experiment that sparked diverse reactions among those who sampled it. Now, you can be the judge. Come and join us!
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