Level 2

Production, Styles And The Impact On Taste

In Level 2 we will introduce you to a methodology to taste and analyse fine chocolate, plus the numerous tastings will allow you to discover the diversity of styles behind the word “chocolate”. We will look into the influence of cocoa varieties, terroir, and bean to bar process on the style of the final chocolate.

After this class, you will never eat chocolate the same way.


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Morning the sessions take place from 9.30am to 12.30pm. Aftenoon only upon request.
 Minimum size of the group is 8  people. Bookings have to be confirmed and paid at least 24 hours before.

Expert advice

We strongly recommend that you arrive with a mild appetite but not a ravenous hunger. Also try to avoid coffee, chewing gum, spicy food and cigarettes at least 2 hours before the event. Paper and a pen will be useful if you want to take notes.

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Chloe chocolat Paris : cours dégustation chocolat, tours guidés, livraisons chocolat