Tag Archives: chocolate tasting

Chocolate-tasting classes in the news

Posted on December 14, 2011 | Leave a comment

For the first time in about 15 years, I’m somewhat prepared for the holidays. Christmas shopping: done. Edible treats: done. Cards: sent. I’m not saying this to gloat, because no one likes that, but to celebrate the fact that I might just be on my way to being a grown up. Whatever that means.

If you’re less prepared and are still scrambling for a gift, I’d like to take this moment for some shameless self-promotion and suggest that a chocolate-tasting class would make a lovely gift for the chocolate lover in your life.

And don’t just take my word for it. My chocolate tastings are listed in not one, but two seasonal gift lists! (Cue happy dancing.)

Says Edible Vancouver in their Winter 2011 issue: “For the curious chocolate aficionado…Eagranie Yuh’s chocolate-tasting classes will appeal to beginners and connoisseurs alike.” And The Globe and Mail’s Alexandra Gill included my chocolate tastings in her list of “lip-smacking treats for seasonal giving.”

So here’s to chocolate, and to you for your support. It’s been a great year, and I couldn’t have done it without you. Here’s wishing you and yours a safe and happy holiday. See you in 2012.

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Chocolate-tasting classes in Vancouver

Posted on December 14, 2011 | Leave a comment

REGISTER for chocolate-tasting classes in Vancouver

WHEN:
Friday, January 27, 2012 | 7:30-8:30 p.m.
Monday, February 3, 2012 | 7:30-8:30 p.m.
Friday, February 10, 2012 | 7:30-8:30 p.m.

WHERE:
Elysian Coffee | 590 West Broadway (at Ash), Vancouver

COST:
$20 + HST and service charges

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Chocolate-tasting classes in Vancouver – Elysian Coffee

Posted on November 24, 2011 | 1 Comment

Cacao pods and cacao beans

REGISTER for chocolate-tasting classes in Vancouver

**Update, December 12, 2012: Due to popular demand, I’ve added an additional class on Friday, February 10, 2012. Huzzah!

Chocolate and coffee make a great pairing, as any good cafe mocha will demonstrate. But there’s more to it than that—coffee and chocolate begin as tropical fruit, a far cry from the morning beverage or afternoon treat that we think of. They’re both fermented to initiate flavour development, both roasted to develop that flavour, and both have the potential to offer incredible flavour profiles.

What’s more, coffee and chocolate can be as fine as you want, or as crappy and mass-market as you want. Which is why my next round of chocolate-tasting classes will be at Elysian Coffee.

If you’ve taken my classes before, you’re in for a new kind of experience. Here’s the twist: we’ll be doing a blind tasting. It’s an opportunity to find out what you really like, rather than what you think you should like. After the tasting, there will be plenty of time for discussion, questions and stories (and of course, you’ll find out what you tasted).

And for those who haven’t taken a chocolate-tasting class before, this is an excellent way to dive in. If you have taste buds, you’ll do just fine.

WHEN:
Friday, January 27, 2012 | 7:30-8:30 p.m.
Monday, February 3, 2012 | 7:30-8:30 p.m.
Friday, February 10, 2012 | 7:30-8:30 p.m. **NEW**

WHERE:
Elysian Coffee | 590 West Broadway (at Ash), Vancouver

COST:
$20 + HST and service charges

REGISTER for chocolate-tasting classes in Vancouver. Classes are limited to 12 people, so don’t dawdle.

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Seattle chocolate extravaganza

Posted on May 12, 2011 | 1 Comment

It’s a tough life, this chocolate gig. This weekend, I’m off to Seattle to judge not one, but two, chocolate contests.

Seattle Luxury Chocolate Salon
Taking place from 11:00 a.m. to 5:00 p.m. on Saturday, May 14, the Seattle Luxury Chocolate Salon features a selection of chocolate bars and confections from (mostly) the Pacific Northwest. This event used to be in July, so I’m glad to see it moved to a more sensible time of year. I think it paid off for the organizers, because this event is sold out!

This will be my second year judging, and I’m looking forward to learning more about new-to-me companies. I’m also pleased to be leading a chocolate-tasting workshop at 3:30 p.m. If you’re attending, please say hi!

The Chocolopolis Serious Chocolate Contest
I’m a huge fan of Chocolopolis; in fact, it’s often the first place I stop when I’m Seattle. On Sunday, May 15, they’re hosting the Serious Chocolate Contest, which challenges arm-chair pastry chefs and chocolate bakers (their words, not mine—though I’m happy to borrow) to use bean-to-bar chocolate in creative ways.

The deadline for applications is 5:00 p.m. on Saturday, May 14. Apply now!

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Chocolate-tasting class at Kafka’s Coffee and Tea

Posted on April 14, 2011 | Leave a comment

Chocolate 201Spring has sprung! It means spring cleaning, gardening and maybe (please, pretty please?) the opportunity to trade our winter coats for lighter jackets. We can only hope.

For chocolatiers, this is a hectic time of making chocolate-shaped bunnies, eggs and chicks. And for me, it means it’s time to get out from behind my little desk and teach a class or two.

Chocolate tasting at Kafka’s Coffee & Tea

Once again, I’ll be teaching at Kafka’s Coffee & Tea. Learn about where chocolate comes from, how it’s made, and the wacky personalities behind the products. For those who haven’t taken a chocolate-tasting class before, this is a great introduction to the world of fine chocolate. And if you’ve already attended one of my classes, you’ll know that one of the best ways to improve your palate is to practice. Lots.

Tuesday, April 26, 2011
7:30-8:30 p.m.
Kafka’s Coffee & Tea (2525 Main Street, Vancouver)
$15 plus HST and service fees.

Purchase tickets in advance: http://chocolate-tasting.eventbrite.com/

The last session sold out, so don’t dawdle!

Here’s what people have said about previous sessions:

“[I] enjoyed learning about the background information on chocolate making and chocolatiers! I’ll be more discerning and appreciative of chocolate now that I am better informed.”

“I thoroughly enjoyed the event – hard to say anything bad about an event where you get to taste chocolate! I especially enjoyed the anecdotes about all the various chocolate manufacturers – it is great to know a thing or two about the way your food is made and the people who make it.”

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