Bean-to-bar course

Anyone who believes that wine is complex does not know the full range of flavors of cocoa beans. They contain over 600 flavor components - chocolate tastes correspondingly nuanced and varied. Its aroma depends on the variety, origin and processing. On this course, you will learn exactly how chocolate is made from bean to bar and we will explain what happens when cocoa is roasted, ground, conched and tempered. What is the difference between industrially produced chocolate and artisan chocolate? At the blind tasting, you will try various chocolates from bean-to-bar producers from all over the world and get to know your taste better. Last but not least, we provide answers to all possible and impossible questions.