Classes are led by Diego Ceballos, “Maestro Chocolatero,” who has been a chocolate maker for over ten years. He has worked in Venezuela at Cacao de Origen, in Tokyo at Green Bean to Bar, and in Paris at Chocolat Chapon.
Diego told us about his passionate history as a chocolate maker. He has over 10 years of experience in chocolate making, and has worked at Cacao de Origen in Venezuela, Green Bean to Bar in Tokyo, and at Chocolat Chapon in Paris. Diego then took the class on a visual journey of how humble cacao beans are harvested, fermented, dried, aged, and roasted before being converted into divine chocolate bars. My favorite part of Diego’s presentation was the chocolate tasting. Like fine wines, chocolates have distinctive flavor profiles. Small pieces of chocolate were placed on our clipboards and were asked to identify the characteristics in each piece from a list of words like “bitter, waxy, spicy, and fruity.” My taste buds were only able to name a few of the flavors correctly. As the class indulged in chocolate, we were served a divine tea made from cacao bean husks. It was naturally delicious and perfectly complemented the class.
- 90 mins Register at Ext. 640/625.
Fee. Departs promptly from Admin Bldg
Requests will be honored on a first-come, first-served basis. Mexican IVA tax will be added. There is a 24-hour cancellation policy. Please wear closed-toe shoes.