The secret lies in the bean: Bean-to-bar chocolate short course in English June

The secret lies in the bean: Bean-to-bar chocolate short course

Anyone who believes that wine is complex does not know the full range of flavours of cocoa beans. They contain over 600 flavour components – chocolate tastes correspondingly rich in nuances and variety. Their flavour depends on variety, origin and processing. On this short course, you will learn exactly how chocolate is made from the bean to the bar (bean-to-bar) and we will explain what happens when cocoa is roasted, ground, conched and tempered. What is the difference between industrially produced chocolate and artisan chocolate? At the blind tasting, you will try various chocolates from bean-to-bar producers from all over the world and get to know your taste better. Last but not least, we provide answers to all possible and impossible questions. This short course is held in English. Date: Tuesday, 17 June 2025 19.00 – 21.00

Location: laflor Manufactory
SBB Werkstadt
Hohlstrasse 418
8048 Zürich

You will not receive an additional ticket – the name of the buyer will be used as the ticket for the workshop. Costs for workshop incl. tour, tasting and a little surprise.