Chocolate tasting night at Kafka’s Coffee and Tea

Chocolate 201Who likes chocolate? You like chocolate! What better way to indulge your habit than with a chocolate tasting?

Wednesday, December 15, 2010
7:00-8:30 p.m.
Kafka’s Coffee & Tea (2525 Main Street, Vancouver)
Admission: $10 minimum donation to A Loving Spoonful (see below)

We’ll talk about where chocolate comes from and how it is transformed from a cacao bean into a delectable treat. Learn how to taste chocolate–and best of all, practice tasting with a variety of chocolates, personally chosen by me, featuring some of my favourite chocolate makers.

For an idea of who I’ve profiled in my chocolate tasting classes, check out my recap of the Chocolate 201 series that I did with Xoxolat earlier this year. I make no guarantees that I’ll feature the same chocolate makers, but I do promise that it’ll be fun, educational and delicious.

A Loving Spoonful logo

Cost of admission is a minimum of $10, which will be donated to A Loving Spoonful, a Vancouver-based agency that provides free, nutritious food for those living with HIV/AIDS. Tax receipts will be issued for amounts over $20.

You must pre-register. Limited space is available, so don’t delay!

To register, fill in the handy-dandy contact form below. You can also register in person at Kafka’s Coffee & Tea or call them at 604.569.2967.

UPDATE: This session is full! Please fill out my contact form if you’d like to be added to my list of lovely people who find out about chocolatey things before everyone else. I promise not to share your email address without your permission, and especially not to share it with spambots, telemarketers or Girl Guides hawking cookies (no matter how cute they are).

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2010, Events and classesTags, , , , Leave a comment

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