Introduction/lecture Bean-to-Bar chocolate 19 January 2020

During this workshop/lecture we will tell you in 1 1/2 hours (approximately) where cocoa actually comes from. How do you recognize good chocolate and what do quality marks actually mean? But also, how do you read ingredients on the back of the packaging. Of course, you will discover what good bean-to-bar chocolate tastes like and where you can get it. In addition, there is also room for questions. But mainly, calm down, it’s Sunday!
The workshop/lecture will be given by Ray and Sanna. In addition to years of experience in giving lectures and workshops (including University of Wageningen, InHolland, Zorghvliet College and Chocoa, but also giving various food pairings), they know all the ins and outs of the chocolate world.