Tastings & workshops
Bean-to-Bar Workshop
You make chocolate from the bean, start to finish, in our Mysuru kitchen. Two hours, hands on the whole way.
Fermented and dried beans arrive from the farm. You sort them, roast them, winnow the husk off to get nibs, and see what 72 hours of grinding does. You temper, mould, and take a bar home.
- Sort. You pull out the bad beans and the pulp fibre, so only good beans go on.
- Roast. You roast the beans yourself. A slower roast lowers the acidity, and a darker roast tastes more chocolatey.
- Winnow. You crack the beans and separate husk from nib. Too much husk and the chocolate is ruined.
- Grind. You see the grinder at each stage. Nibs on day one, jaggery on day two, conching on day three.
- Temper and mould. You temper the chocolate, pour it, chill it, and knock the bar out of the mould.
- Taste. You taste six to seven cacao origins side by side, then every inclusion bar we make.
Saturdays and Sundays, 11:00 AM to 1:00 PM. Two hours.
- When
- Saturdays and Sundays, 11:00 AM
- How long
- Two hours
- Seats
- Eight a session
- Where
- 1192/A, 10th Main Road, Gokulam 3rd Stage, Mysuru
- You take home
- The bar you made, and a tasting across our origins
No dates open right now.
Write to us and we will tell you when the next session goes up.
What you do
Hands on the whole way through
You do all of it yourself. Nothing is demonstrated at you.
-
1
Sort
You pull out the broken beans and the dried pulp by hand.
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2
Roast
You roast them yourself and decide how deep the flavour goes.
-
3
Winnow
You crack the beans and separate the husk from the nib.
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4
Grind
You see the stone grinder at every stage of the run.
-
5
Mould
You temper the chocolate, pour it, and knock out the bar.
-
6
Taste
You taste our origins side by side, then every inclusion bar.
