Elsa's workshops

It is important for me to be able to explain my approach , how I source my beans, who my suppliers are, their relationships with producers, my production process, and finally get the customer to really taste the chocolate.

This is why I offer 4 different workshops which will help chocolate lovers understand my approach and also awaken them to the tasting of chocolate, just as there is for wine in oenology.

 
  • open to everyone by reservation via the contact form (minimum age: 15 years)
  • on demand for private events (birthdays, weddings, team building, afterworks, bachelorette parties, etc.)

Workshop

AWAKENING THE SENSES

Want to start your introduction to tasting bean to bar chocolate?
This workshop is made for you! Awaken your sense of smell and taste through
different fun exercises.

I want to know more !

Workshop

ORIGINS

Go back to the origins of chocolate through this workshop focused on
cocoa drinks and become knowledgeable about the history of cocoa and chocolate!

More informations?

Workshop

DO IT YOURSELF

Make your own chocolate, from bean to bar! You will discover
thus the process of making artisanal “bean to bar” chocolate.

Details here!

Workshop

Bean to bar tasting

This workshop allows you to deepen the art of tasting after having awakened the senses.

I'll tell you everything here!

Why these workshops?

 

The chocolate that I produce is a fine , specialty chocolate , made from a selection of high quality cacaoss. It is essential that I can help you discover the value chain of my artisanal product, made with passion.
Concerned about the production process and producers themselves, I want them to be paid a fair price. It contributes to add value to their work, to help them to have a dignified lifestyle, to receive training to improve their production techniques and the quality of the cacao they produce. Thanks to this fairer price, social and environmental projects can be carried out in connection with their cacao crops, and it prevents from child labor on the plantations.

 

I want to highlight the uniqueness of the beans, which makes them different from one plantation to another. I work with small quantities and products of high quality.
In cacao we talk about terroir, just like for wine.
These are all of these topics that I wish to address with you during my workshops, in order to share how I make my chocolate and what makes it so unique.

 

Need more information ?

Adapted offers for your events?
Do not hesitate to contact me :
Elsa Cuny
Tel: 0494 66 14 54
or on the contact form .
Where the workshops take place:
Hemelstraat 6 - 1651 Lot Beersel
From Brussels city center (Midi station):
35 minutes with the bus n°50 towards Lot Station, Voetbalclub stop