Bean to Bar Chocolate Making Workshop
Everything we make starts with raw, organic, quality ingredients.
In this hands-on class, chocolate maker, winemaker, and fermentation specialist Sean Taylor will teach you the processes required to produce organic, single origin dark chocolate straight from cacao beans! Following ancient chocolate making techniques, while utilizing state-of-the-art equipment, you will design your own dark chocolate bars using cacao, sea salt, coffee nibs, spices (ginger, turmeric, cayenne pepper, and coconut will all be available), and other organic flavors. Along the way, Sean will dive into the science of chocolate, the art of chocolate making, and the cultural impact of the Cacao Plant from 2000 B.C. to now. You will have a chance to taste several different samples of chocolate, and you will receive a lesson on how to select and buy chocolate from a taste, health, environmental, and social perspective. You’ll also get to enjoy some traditional Cacao tea as you learn how to make the world’s best chocolate! Each student will leave with two dark chocolate bars, a bag of cacao nibs.
QUALITY INGREDIENTS+PROBIOTIC BACTERIA. Have you been meaning to make Kimchi and Kombucha for a while? Are you going to Mexico in a few weeks for vacation? You are going to want to get your probiotic game on point so you can beat off any stomach bugs that might come your way. And the best way to do that is with homemade probiotics. The store bought stuff just doesn't cut it if you really want to maximize the amount of probiotics your body is getting.
Kombucha, Kimchi, Kefir, and everything pickled. Let's make them, TOGETHER!
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Fermenting Through the Years