Known worldwide for its many benefits, the cocoa tree is represented by more than 20 separate species, each of them producing cocoa beans with different tastes and properties.

Also, like wine or coffee, cocoa beans have different tastes depending on the soil and the climate where they reach maturity. Some have fresh taste of peaches or citrus, others remember of an old cognac.

We offer a practical and aromatic workshop where we learn not just theoretical notions about this tree, but we will understand how it is tempered and how an artisanal praline is born, for example.

OBTAINED RESULTS:

Understand how it is tempered and how an artisanal praline is born

Theoretical notions about cocoa beans