Anyone who believes that wine is complex does not know the full range of flavors of cacao beans. They contain over 600 flavor components – chocolate tastes correspondingly rich in nuances and variety. Their flavor depends on variety, origin and processing. In this short course, you will learn exactly how chocolate is made from the bean to the bar (bean-to-bar) and we will explain what happens when cacao 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. This short course is held in English.
