Have you ever been curious about how chocolate is made? This workshop will provide an overview of the history, agricultural practices, and processing of cacao. The hands-on class will include the cracking of cacao beans and participants will use a stone grinder to produce chocolate from cocoa nibs. After, the class will do a guided tasting of a variety of chocolate bars.
NOTE: If you'd like to pay for this event with cash or check, please e-mail firstname.lastname@example.org or call 412-365-1118
10% off for all Chatham Alumni!
Instructor: Sally Frey
Sally Frey is an assistant professor with Chatham’s Food Studies graduate and undergraduate programs. She is a classically trained chef, wine professional and educator. At Chatham, she teaches sustainable gastronomy related courses including: Sustainable Fermentation, Wines, Ciders and Meads, Culture and Culinary Grains, Sustainable Meat Production, Sustainable Gastronomy and the Politics and Pleasures of Chocolate.