We start from the same cocoa, origin, and producer to make a comparative tasting of different chocolates. We taste chocolates made with surprising ingredients and learn about the elaboration process of artisan chocolate.
All tastings are made with bean-to-bar chocolate from the Barcelona pastry guilt foundation’s chocolate factory.
Practical workshop where students will learn about Modernisme and its connection to chocolate.
Explanation about the cocoa tree, the chocolate-making process, and its ingredients, followed by hands-on activities involving artistic expression and sensory experimentation with chocolate.
This workshop invites you to work on basic chocolate-making techniques. It begins with a theoretical part with a brief explanation of cocoa, its history, and chocolate-making techniques.
