Over 1.4 million tons are consumed in the United States each year, yet the process that takes cacao from fresh tropical fruit to chocolate bar remains a mystery to many. This workshop will take you on a sensory journey as you taste, touch, and smell your way through the fascinating history of cacao. Uncover the long and winding journey that took this ancient “food of the gods” and transformed it into the many chocolate confections we love today.

During this workshop Meagan Brown, owner of Devorah Chocolate, will give you an inside glance at how she creates craft chocolate for her small-scale bean to bar chocolate business. Together, you will start a batch of dark chocolate, temper a finished batch, and make your own decadent chocolate bark! Meagan will also share why a shift from industrial chocolate is critical for cacao farmers and chocolate lovers alike. You will leave this workshop with a belly full of chocolate, your handmade chocolate bark, 4 oz. of dark baking chocolate, cacao butter silk for tempering at home, and a

collection of recipes.

(There will also be plenty of Devorah Chocolate products available for sale just in time for Valentines Day!).

All materials included. Please bring an apron.

Learn more about Devorah Chocolate at devorahchocolate.com