NEW CHOCOLATE UNIVERSITY CLASSES

For all of you who have graduated from our first 3 sections of Chocolate University. We are excited to announce the new advanced series. Are you ready to take it to the next level?

Chocolate 301
The History of Chocolate
From Currency and Conquest to Sweet Confection
Hosted by Dr Kristy Leissle
October 9th, 6-8pm

In their various uses across cultures and time, cocoa and chocolate have had a long, spicy, and oftentimes turbulent history. We begin our discussion with the Latin American origins of cocoa as a food and its various uses in Mayan and Aztec culture, including its role in conquest and ritual. We then investigate chocolate's introduction and adoption into European cuisine and the dramatic changes in chocolate manufacture and trade that accompanied rising European demand, which led to many of the confection styles and flavorings we still enjoy today.

Chocolate 302
Focus on West Africa
The Culture of Chocolate among Cocoa Farmers
Hosted by Dr Kristy Leissle
October 22nd, 6-8pm

With origin bars from Ghana and Ivory Coast, Theo celebrates the importance of West Africa to the chocolate industry. As the world's largest cocoa producing region, West Africa has a vibrant culture and politics around cocoa and chocolate. We examine cocoa's introduction to Ghana and that country's incredible rise in production, as well as present-day cocoa husbandry in the region, including women's important roles in farming. Our discussion then explores the fascinating cultural meanings of chocolate in Ghana and its role as a food among the farmers who grow so much of our cocoa.

Contact us for more information, or to register.

 
Coming Soon! FALL CHOCOLATE CLASSES
Chocolatier Autumn Martin will be teaching some "chocolate how-to" classes this Fall/Winter. Please stay tuned for the schedule in our next newsletter.