Jaguar Chocolate Workshop

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Jaguar Chocolate Workshop
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Jaguar Chocolate Workshop says

Join Chrystal Porter (ChocoSol Pastry Chef) and Chris Christou (ChocoSol Researcher and Ambassador) for a hands-on chocolate making workshop focused on this incredibly rare, unique, and delicious "white" chocolate made from cacao blanco (white cacao). Attendees will grind ChocoSol's Jaguar chocolate; learn about the bean-to-bar process and the significance and symbolism of albino cacao; and experience a special guided tasting highlighting this rare cacao variety.

Jaguar cacao, ye li, patastle, pataxte, theobromae bicoloris: these are some of the English, Chinanteco, Nahuatl, and Linnean names for a cacao seed that grows in the ancient forest gardens. Not only are the forest gardens habitat for fauna like the jaguar, they provide ways for Indigenous communities to create safety belts of communal use around natural areas. This is beyond conservation, and is rooted in millennia of ecological and spiritual stewardship. Today, ChocoSol is proud to be part of a small cadre of chocolatiers, chefs, farmers, and artisans participating in the regeneration of the jaguar cacao, both through seedling planting and intercultural encounter, dialogue, and exchange, as well as through recipe development and intercultural learning.

Date: Tuesday, April 26
Time: 6:30 - 8:30PM
Location: 1131 St Clair Ave W
Tickets: $50 (must register in advance through

Maximum 12 participants. Attendees also have the opportunity to purchase ChocoSol products at a reduced price.
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By: ChocoSol

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