From Cocoa Bean to Chocolate Bar: Origins & Processes of Chocolate – 12:30 to 3:30 p.m.
Participants will first learn about chocolate production from the harvesting of cacao, the botany of Theobroma cacao, the agricultural aspects of cacao cultivation, and some of the social and cultural aspects of chocolate (30 min.). Then, we will practice making dark chocolate directly from cocoa beans! We will create delicious dark chocolate using a hand mill as well as with a modern melanger, and learn about the techniques used to temper and make chocolate bars and truffles. Chocolate will be enjoyed throughout the workshop in various forms, and each participant will leave with some handmade chocolate of their own (2.5 hrs).Sign up for this class
$85 General /$68 Members
Time: 12:30 to 3:30 p.m.
Class availability limitations: None
Michelle Renee Baldovin & Eric Gilbert
Michelle Renée Baldovin: Michelle Renée is a Florida native with a Bachelor’s degree focusing on experiential education and food studies. Her love of food has brought her to work on tropical fruit farms in South Florida and with cocoa farmers in Ecuador and Honduras. She has experience making chocolate in Florida, Arizona, California, Canada, Ecuador, and Honduras. In addition to her passions relating to food, she is passionate about experiential education, specifically, as that relates to helping people understand where their food comes from and in regards to helping women and girls get outside to kayak, raft, climb and hike.
Eric Gilbert: Eric grew up in the Gilberts family Business, The Island Chocolate Company, in Prince Edward Island Canada. He has spent ten winters working with cacao farmers in Ecuador as well as in Honduras. He is currently pursuing a Masters Degree from UPEI focusing on climate change and cacao cultivation.