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Next Class: Bean to Bar Chocolate

There's a new phrase kicking around in the world of chocolate: bean to bar. It refers to producers who begin their chocolate making-process at the source: the cacao farm. They build relationships with farmers, and then carefully, personally tend the chocolate at every step from the raw bean to the finished chocolate. This stands in contrast to the many producers who who buy chocolate that is already processed and package it under their own label (which isn't a terrible thing to do, but there isn't the same focus on crafting flavor and texture). We're very happy to offer chocolate from several American bean to bar producers, including Taza, Askinosie, Patric, and Tcho. And we're delighted to have Alex Whitmore, the founder of Taza Chocolate, here for a class on Bean to Bar Chocolate on Wednesday, June 24th. He'll discuss the history of chocolate, the process of working directly with farmers, the factors that go into flavor and texture, and more. Plus we'll make a rudimentary chocolate from cacao beans, so you can see and taste it in its simplest form. (And naturally, we'll taste some of Alex's finished chocolates too!) Join us!

When: Wednesday, June 24th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations require 24 hours notice for refund. Participants receive a 10% discount on purchases the evening of the class.