Bean-to-Bar Chocolate Workshop

About this class

Follow a batch of Dominican cacao from roasted bean to finished chocolate disc in this production-floor workshop at the Taza factory. You crack and winnow cacao nibs by hand, grind them on a stone mill, and pour your own batch of stone-ground dark chocolate into molds to take home. The instructor explains how fermentation origin and roast profile determine flavor before the final product is ever made.