Bean-To-Bar Chocolate Workshop
1:30 PM13:30

Bean-To-Bar Chocolate Workshop

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 small bag of cacao nibs, and the dark chocolate squares for hot chocolate.

Supplies Needed: None, but feel free to bring any additional spices from home that you would like to try out in your chocolate! 

Instructor Bio: Bay Area local Sean Taylor began his journey into the chocolate world on an organic farm in the mountains of Costa Rica after graduating with a degree in winemaking from Cal Poly San Luis Obispo. After five years as a traveling winemaker (South Africa, Argentina, Australia) and part-time chocolate making teacher, Sean returned home to the Bay Area. Sean has biked through the mountains of Ecuador and Peru in search of the world’s best Cacao, and spends part of each year in Costa Rica, working with Two Little Monkeys Chocolate and teaching bean-to-bar chocolate making and fermentation. His greatest passions are tree-to-bar chocolate making, fermentation and sustainable agriculture. You can find more information on his website,, and Instagram at @ferment_nomad.

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