The Oaxacan Chocolate and Mexican Flavors Class is a workshop to learn about the processes surrounding Cocoa, its history, its processes, its flavors and how it evolved into a product known worldwide today.
Chocolate bars have a history of evolution in the last 300 years and although many think that the origin is Europe or Africa, the true place of discovery was in southern Mexico. Oaxaca in its southeastern part has one of the best cocoas in the world, called "Criollo" in the tropical jungle area next to the Pacific.
Designing your chocolate often depends on how we feel, how we want to perceive the world or how we want to make our loved ones feel. The benefit of chocolate is that anyone who tries or eats it will have a positive effect, they will have energy, happiness and clarity in their passionate decisions.
This workshop is designed to learn about the history, the effects and how to prepare your chocolate from home, remember Oaxaca and know that there is a gastronomic diversity, in drinks, food, pharmaceuticals or edible aphrodisiacs.
We will meet at Teolab, our Foodlab, a workshop space where our chocolate shop is located.
We will meet at Teolab, our Foodlab, a workshop space where our chocolate shop is located.
Parts of this description were translated automatically.
