The Craft Chocolate Revolution
Wednesday 2nd May, 2018
23-25 Leather Lane, London, EC1N 7TE
Over the past decade, there has been a revolution in craft chocolate. Following in the footsteps of speciality coffee, artisan cheeses, craft beer and the like, an increasing number of cocoa farmers and small batch chocolate makers have been coaxing extraordinary flavours out of carefully nurtured beans. From less than a few dozen makers a decade ago, there now over 500 small batch chocolate makers crafting amazing bars from beans sourced from Australia to the Amazon, Madagascar to Mexico and Vanuatu to Vietnam.
Simran Sethi, author of Bread, Wine Chocolate: The Slow Loss of Foods We Love and creator of the award-winning chocolate podcast The Slow Melt, and Spencer Hyman, co-Founder of CocoaRunners.com, will hold a tasting of 10+ craft chocolate bars. Along the way, they will illustrate how each step of the growing and crafting process, from terroir through to conching and from fermentation through to roasting, can impact the flavour of the chocolate. In addition they’ll explain the roots of this craft chocolate revolution and share their thoughts on the similarities–and differences–with the development of other craft foods and drinks.
The £15 ticket includes the seminar and a tutored tasting of craft chocolates.
Paper tickets will not be sent out; names will be checked off a list at the door. Please bring with you the name on the card used to purchase the tickets.
2nd May, 201823-25 Leather Lane,