Bean to Bar
September 10 - September 12R2100 – R3100
BEAN TO BAR
A weekend of tasting, making and learning about real chocolate
Weekend ~ July 2 – 4
Standard rate: R2100 – R2500 (en-suite);
Generous Rate: R2600 – R3100(en-suite);
Teachers Dana: R400 – R2000
- Standard Rate – This includes accommodation, food and basic running costs for the centre plus a surcharge to cover travel for the teacher.
- Generous Rate – This includes the above plus a dana contribution to Emoyeni for upkeep and improvements to the centre and other eventualities.
Suggested rate for Teacher’s dana (Not included in the above rates): This is a sliding scale suggestion as to how much to contribute to the teacher.
Did you know that chocolate offers the same complexity as wine, beer and coffee? Did you know that 70% of the world’s cacao comes from four countries in West Africa?
Join Ana Maria, chocolate maker and founder of Rrraw chocolate company, on a bean-to-bar chocolate making retreat, to find out more about where chocolate comes from and how it’s made. Learn about cacao and the difference between craft and store-bought chocolate and see how chocolate is made from the bean to the bar. Discover how to taste and appreciate chocolate through a customized tasting and try your hand at tempering and moulding chocolates.
This is an exploratory journey through single origin cacao from different countries, and all chocoholics and taste explorers are welcome.