Discover the fascinating sensory universe of coffee and cocoa in the Sensory Laboratory: Coffee & Cocoa
An exclusive workshop led by two experts: Rosario, chocolatier and bean-to-bar master, and Felipe, coffee producer, Q Grader, roaster and trainer.
In this immersive workshop, you'll explore the similarities between artisan chocolate and speciality coffee - from the origin of the raw material to professional tasting techniques. You'll learn how cocoa is processed from bean to bar (bean-to-bar), what different products can be extracted from the bean and how to use the five senses to analyse and taste chocolate in the same way as a professional evaluates coffee.
This workshop is a unique opportunity for those who want to deepen their sensory knowledge and better understand the aromatic and flavour potential of these two extraordinary grains. Places are very limited.
What you'll learn:
- Bean to bar process: from grain to tablet
- Cocoa products and their applications
- How to taste chocolate sensorially and professionally
- Similarities between coffee and chocolate tasting
- Practical tips for harmonising coffee and cocoa
