We travel through the 4 continents where cocoa is grown and learn about the geography and history of this fruit through a tasting of 70% cocoa chocolates that brings us closer to the origins and types of cocoa in the world.
All tastings are made with bean-to-bar chocolate from the Barcelona pastry guilt foundation’s chocolate factory.
The activity includes tasting. In case of food allergy or intolerance or for more information about allergens, please contact us at reserves@museuxocolata.cat.
The activity includes a ticket to visit the museum before or after the workshop.
The last session to enter the museum is 30 minutes before closing time.
Chocolate and wine have more in common than it seems. The origin and variety of cocoa and grapes and the differences in the fermentation and elaboration processes result in two very complex products.
We start from the same cocoa, origin, and producer to make a comparative tasting of different chocolates. We taste chocolates made with surprising ingredients and learn about the elaboration process of artisan chocolate.
