Seven Reasons: Chocolates for everyday enjoyment.
Guided tasting of chocolates from different parts of the world
that you simply cannot and should not resist!
Instead of exploring chocolates in a geographical sense and focusing on different cocoa growing regions, this year we are going to taste chocolates, both milk and dark – emphasizing mostly small manufacturer artisan bars – that stands out for their taste and quality. We will taste and reflect on some of the wonderful flavor notes of dark bars: ripe tropical fruits, cherries and blackberries, spicy raisins, licorice, tobacco and molasses. We will also talk about wine pairing with these chocolates. A source sheet will be included with some information about each chocolate and where you can find them. Bring a quiet mind and some curious taste buds!
Join Charlie Douglass, a third generation Candymaker, who apprenticed with Master Candymaker Christian Steiner and has studied with renowned Chocolatier Jean-Pierre Wybauw and Chef John Krauss. Currently the Chocolatier and Manager of Research and Development for Harry and David, where he has worked for over 30 years. Charlie Douglass: “Cooking and Chocolate are so much fun, why not do this for a living!”
Class will take place at the Ashland Springs Hotel (Palm Room on the 2nd floor)
Saturday 2pm-2:45pm – SOLD OUT
Sunday 12:00pm-12:45pm – BOOK NOW!
Cost $5 (Ticket to the festival is required to attend this workshop)Make Reservation