How to be A Chocolate Sommelier *In-Person* *NEW*
There are over 400 different aromatic flavor profiles recognized in cacao, the bean we use to make chocolate, which is more than double what is available in wine. Most industrial, mass-produced chocolate, however, is made in a way that mutes these nuances in favor of being a sugar-forward experience. In this course, we will take you through the exercise of tasting chocolate like an expert, and help you to get started on your journey of exploring the subtleties of craft chocolate, with all of the layers of flavor that good chocolate makers are able to coax from those beautiful beans. Instructor: Victoria Kichuk
Sections
CSOM-WI25.01
Wednesday, 6-8pm. Jan. 29. The cost of tuition includes all food materials and fees.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Victoria E. Kichuk
Instructor
Victoria E. Kichuk
A chocolate educator, writer, and tour guide for almost 15 years, Victoria Kichuk, and her company, Cocoa Beantown, brings a truly unique blend of engaging storytelling abilities with an accessible approach to food education that ushers audiences toward a new appreciation of chocolate while learning about its greater historical, geographical, scientific, or cultural context. Her exceptional ability to foster a sense of connection --both amongst event attendees and to the greater chocolate world, makes her events both tremendously enjoyable and incredibly memorable. Career highlights include visiting cacao farms in Colombia in 2019 and collaborating on chocolate educational events as invited by Dr. Carla Martin of the Fine Cacao and Chocolate Institute at Harvard University.