CHOCOLATE 201: Chocolate-tasting classes in Vancouver (Spring 2012 edition)

EDIT: Due to scheduling issues, these classes have been postponed to Fall 2012. If you’re interested in a private or corporate chocolate tasting, please contact me.

CHOCOLATE 201 is a series of classes that dig a little deeper into the world of chocolate. If you’ve taken a chocolate-tasting class before, then here’s an opportunity for you to dig a little deeper into topics of interest. If you’re a newbie to chocolate, don’t fear—you’ll do just fine in these sessions.

Classes are small to encourage discussion…and to make sure everyone gets plenty of chocolate. All classes will take place at Xoxolat (2391 Burrard Street, at West 8th Avenue).

Train Your Palate: Guided and Blind Chocolate Tasting
There are two parts to having a good palate: one is being able to taste, the other is finding the vocabulary to describe it. In this two-part class, you’ll learn how to do both. First, we’ll do a guided tasting to demonstrate some common flavours in chocolate. Then, see how you do in a blind tasting.

The Good, The Bad and the Ugly: Can You Taste the Difference in Chocolate?
Most people understand that there’s a difference between handcrafted chocolate, made in small batches and free of junk; and a mass-produced candy bar stuffed full of preservatives, wax and unpronounceable ingredients. But can you taste the difference? In this class, we’ll do a blind tasting of chocolates of different quality and price tags. See what your tastebuds tell you.

Viva Venezuela!
Since the 1600s, Venezuela has been home to some of the world’s best cacao. Today, there’s remarkable diversity in the cacao that comes from this country. In this class, we’ll taste a smattering of chocolate from different growing regions in Venezuela.

Chocolate Matters: Beyond Fair Trade and Organic
Many people buy Fair Trade-certified chocolate because they believe that it’s better, more sustainable or more ethically produced. But is it enough? In this class, we’ll talk about Fair Trade, Direct Trade and organic chocolate and what they mean for the producer, the chocolate maker and the consumer. And, of course, how does it relate to flavour?

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.

Categories 2012, Events and classesTags, , , 1 Comment

One thought on “CHOCOLATE 201: Chocolate-tasting classes in Vancouver (Spring 2012 edition)”

  1. wanted to know the admisdion price of this ftidays session. Do you have an electonic brochure you can send me

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