Bean to Bar Chocolate:
Learning the craft of making chocolate
February 24, 2020 – 6:00-9:00pm
This workshop provides an introduction to the history and craft of making bean to bar chocolate. You will make your own 10-12 customize ingredient chocolate bars to take home.
Bean to Bar Chocolate:
Learning the craft of making chocolate
February 24, 2020 – 6:00-9:00pm
This workshop provides an introduction to the history and craft of making bean to bar chocolate. You will make your own 10-12 customize ingredient chocolate bars to take home.
Each participant will be able to create 12 customized chocolate bars from hand-selected ingredients and leave with a deeper knowledge of chocolate.
What to expect:
You will learn the history of cacao and how different origins affect flavor. We will also be providing instruction on flavor pairings with different ingredients to make your own 70% chocolate creations. Finally, we will be sharing our mission of ethical sourcing and in country partnerships. You will leave with:
- Knowledge and a deeper understanding of chocolate
- 10-12 personally created chocolate bars
What people
are saying about
K’ul Chocolate
Jennifer Bean
“Chocolate so good the most generous woman I know hides it from her husband. True story. I love K’ul chocolate and their mission. The Burnt Maple Crunch is so delicious, I love the hint of smoke, and I can’t get enough of the Peppermint Crunch. Perfect for holiday stocking stuffers and host gifts. The resealable packaging is genius and the K’ul graphics tells you all about this amazing company. K’ul bars are also soy free, which is hard to find with chocolate. 5 stars!!!!”
Jamia Burns
“I absolutely love K’ul Chocolate!
The chocolate tastes amazing and it is made locally. My favorite bar is the Himalayan Sea Salt.”
Aaron Peterson
“These are our favorites! Beyond the great chocolate, the packaging is clever and the company mission is laudable.”
Normal Lew
“It is the best tasting dark chocolate bar for this percentage level I have ever had… It is very sweet, smooth, and velvety, with no hint of bitterness at all.”
Summer Rathswohl
“I was surprised to find these give the palate a real dose of what’s on the package as most chocolates I’ve tried are subtle when it comes to adding extra flavors.”
Instructors
Ari Lee-Newman & Paul Newman
We are truly fortunate to have the ability to share our love for chocolate as well as our experience traveling the world learning about new origins, meeting cacao growers committed to sustainable farming practices and direc trade partnerships with women’s cacao associations around the world.
We love forward to sharing our understanding around the impact of ethical chocolate, teach the various methods used to produce bean to bar chocolate and leave you with your own personal commitment to conscious consumerism that helps people around the world.
