Artisan Chocolate Tasting Classes in Vancouver

I’ve collaborated with Xoxolat in the past, mostly on scotch and chocolate pairing events. We did a scotch and chocolate night for the Westcoast Chocolate Festival, and a scotch, chocolate and cheese night for Hopscotch. I’ve since been playing around with scotch and chocolate pairings, which is certainly a nice way to pretend to work.

Scotch pairings aside, I’ve been thinking about teaching a few classes on artisan chocolate. I’d really like to highlight some of my favourite chocolate makers and tell the stories behind the chocolate.

In short: I’m working with Xoxolat to develop a workshop series on artisan chocolate tasting. Details are forthcoming, but be forewarned that the sessions will be small. If you’d like a heads up before anyone else finds out, fill out the contact form below. I’ll make sure you get the goods. Well, the information goods, anyway. Until they figure out a way to transmit chocolate through the interwebs, that’ll have to do.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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