Chocolate-tasting class at Kafka’s Coffee and Tea

Chocolate 201Spring has sprung! It means spring cleaning, gardening and maybe (please, pretty please?) the opportunity to trade our winter coats for lighter jackets. We can only hope.

For chocolatiers, this is a hectic time of making chocolate-shaped bunnies, eggs and chicks. And for me, it means it’s time to get out from behind my little desk and teach a class or two.

Chocolate tasting at Kafka’s Coffee & Tea

Once again, I’ll be teaching at Kafka’s Coffee & Tea. Learn about where chocolate comes from, how it’s made, and the wacky personalities behind the products. For those who haven’t taken a chocolate-tasting class before, this is a great introduction to the world of fine chocolate. And if you’ve already attended one of my classes, you’ll know that one of the best ways to improve your palate is to practice. Lots.

Tuesday, April 26, 2011
7:30-8:30 p.m.
Kafka’s Coffee & Tea (2525 Main Street, Vancouver)
$15 plus HST and service fees.

Purchase tickets in advance:

The last session sold out, so don’t dawdle!

Here’s what people have said about previous sessions:

“[I] enjoyed learning about the background information on chocolate making and chocolatiers! I’ll be more discerning and appreciative of chocolate now that I am better informed.”

“I thoroughly enjoyed the event – hard to say anything bad about an event where you get to taste chocolate! I especially enjoyed the anecdotes about all the various chocolate manufacturers – it is great to know a thing or two about the way your food is made and the people who make it.”

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.

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