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The Craft of Chocolate from Bean to Bar

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

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.

Fee: $35

NOTE: If you'd like to pay for this event with cash or check, please e-mail 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.

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