An Introduction to Single Origin, Bean to Bar Chocolate
A Free Valentine’s Day Talk by Analiese Paik of the Fairfield Green Food Guide
Saturday, February 14, 2105
at the Winter Westport Farmers Market at
Gilbertie’s Herb Gardens, 7 Sylvan Lane, Westport
The weather is brutally cold, but if you decide to venture out, please stop by the Winter Westport Farmers’ Market between 10 and 11 am to learn a bit about bean to bar, artisan chocolate.
Chocolate is made from cacao and has been prized as a food and beverage for over 3,000 years! We buy it in massive quantities to show those we love how much they mean to us on Valentine’s Day. But not all chocolate is high quality, or sustainable. Join me tomorrow morning to learn about the best chocolate in the world – where it comes from, how it’s made, and what makes it sustainable.
Small, artisan chocolate producers create unique and complex chocolates by sourcing the finest cacao from sustainable growers around the world. I’ll explain how cacao is sourced and made into chocolate, and the critical role of small, bean to bar chocolate makers in creating a sustainable market for rare, heirloom varieties of cacao known to produce the finest chocolate.