Bean-to-Bar Chocolate Tour & Tasting

About this class

This guided tour and tasting walks visitors through the complete bean-to-bar process at Cultura, from the raw cacao sourced directly from farms in Mexico, Peru, and Madagascar through roasting, winnowing, grinding, and tempering. Participants taste cacao at various stages of production to understand how processing decisions shape the final flavor of the chocolate. The session ends with a structured tasting of finished bars highlighting the distinct flavor profiles of different cacao origins.