We start with the same cocoa, from the same origin and producer, to conduct a comparative tasting of different chocolates. We will taste chocolates made with surprising ingredients and learn about the process of making artisanal chocolate. All tastings feature bean-to-bar chocolate (from cocoa bean to bar) made at the workshop of the Fundació del Gremi de Pastisseria.
A guided tour of the museum exploring the origins of cocoa, the chocolate-making process, Catalan traditions, and the characteristics of the chocolate figures on display at the museum. A visit that goes beyond the permanent exhibition to explore the importance of cocoa and chocolate production and trade in Barcelona, from their arrival in the 16th...
This workshop invites participants to learn basic chocolate-making techniques. It begins with a theoretical introduction to cocoa, the history of chocolate, and chocolate-making techniques.
A hands on workshop where students will learn about Modernisme and its connection to chocolate.
