Tasting & Making


 

Tiny tasting

About 45 minutes

Groups of up to 10 guests

Learn expert tasting skills in under an hour! A short introduction into the world of fine- flavoured chocolate- how to read a chocolate label (what % means), ingredients used, how to evaluate a bar- you’ll start using terms like snap, aroma, texture and best of all put you new skills to use by tasting!

 

25 per person including tastings

See our schedule or check our sign board at Zaanse- Schans station for pop-up tasting sessions.  



The world of fine chocolate 

About 2,5 hours 

Groups of up to 10 guests

During this class you will start to learn everything you need to know to gain a real appreciation of the new world of fine chocolate bar tasting, from cacao varieties through to chocolate production methods. Discover how cacao grows and is produced, and taste fresh cacao fruit. You will gain an understanding cacao and bean to bar chocolate production. You will start to train yourchocolate senses,learn to recognize flavours and aromas and learn to taste chocolate—the techniques, the flavours to look for, and the vocabulary to describe what you find. You will taste and profile a range of fine flavoured chocolates. 

€40 per person

Check our schedule for class dates 



Bonbon making/ working with chocolate

About 3,5- 4 hours

Up to 6 persons per group 

How to make a great bonbon? The filling or ganache in combination with the thin chocolate covering determines its flavour and quality. Creating both is an art, in this workshop you will learn the essentials of how to make fresh, handmade fine bonbons.  

The day begins with a short explanation of cocoa and chocolate theory and quickly moves to the hands- on section. 

Learn how to make a good ganache, how to temper chocolate, how to mould a chocolate and how to decorate. Take home the recipes and a box of own made bonbons. 

65- per person, including materials

Check our schedule for class dates 



Bean to bar

3-4 hr

Up to 6 persons per group

How do you get from a cacao bean to a bar of chocolate? The bean to bar process is unravelled in this class. Discover how cacao grows and is produced, and taste fresh cacao fruit and learn how bean to bar chocolate production works. After the introduction theory we quickly move onto the hands- on section- you will learn to sort cacao beans, roast them, turn them into nibs and grind them to chocolate in a small melanger. We will demonstrate how chocolate is tempered and each guest will mould and wrap and be able to take home their own freshly made chocolate bars.

  

65- per person, including materials

Check our schedule for class dates