Hosted By Geoseph
Professional Chocolate Sommelier, Chocolatier, & Chocolate Maker
With over 15 years in the industry, and skills that overlap important skillsets within the industry, Geoseph offers an inspiring and refreshing look into the world of fine chocolate.
Please don’t hesitate to contact me if you have questions before booking.
Virtual Educational Fine Chocolate Tasting. Learn about bean-to-bar chocolate makers and what the difference is between fine and commercial chocolate.
Virtual Educational Fine Chocolate Tasting. Learn about bean-to-bar chocolate makers and what the difference is between fine and commercial chocolate.
Virtual Educational Fine Chocolate Tasting. Learn about bean-to-bar chocolate makers and what the difference is between fine and commercial chocolate.
Virtual Educational Fine Chocolate & Tea Pairing. Learn about fine chocolate and how to articulate the fine flavours. Learn how they pair with tea and how this influences the flavour.
Virtual Educational Fine Chocolate Tasting. Learn about bean-to-bar chocolate makers and what the difference is between fine and commercial chocolate.
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Learn everything you need to know to make beautiful professional molded chocolate bonbons.
Learn how to make simple yet delicious chocolate truffles filled with chocolate ganache and caramel.
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Learn how to taste, discern, talk about, and purchase fine bean to bar chocolate like a professional.
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Join me at Eastside Flea and get your hands on incredible bean to bar craft chocolate and products!
Craft Beer & Incredible BC Craft Chocolate Pairing at the Strange Fellows Brewery Krampusmarkt! Tickets are $45 and include entrance to the market.
Join me at this fantastic pop up market in Vancouver! ADMISSION FREE/BY DONATION
Learn how to make simple yet delicious chocolate truffles filled with chocolate ganache and caramel.
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Join me at this fantastic pop up market in Vancouver!
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Learn everything you need to know to make beautiful professional molded chocolate bonbons.
Join me at this fantastic pop up market in Vancouver!
Learn all the ins and outs for making your own bean to bar chocolate from scratch!
Bean To Truffle! You will learn simple truffle making recipes you can easily repeat at home. We will use my micro-batch bean to bar chocolate to make two dark chocolate ganaches with chocolate using cacao from two different origins!
Learn how to taste, discern, and purchase fine bean to bar chocolate like a professional.
What can you do with your bean to bar chocolate? Make salami! In this class we will use bean to bar chocolate to make 2 types of chocolate salami, an italian confection, and parmesan cheese truffles (yes, real cheese). Click to learn more.
Hike & Chocolate Tasting in Deep Cove!
Master Chocolatier, Geoseph Domenichiello, will teach you the art of dragee. That is, coating nuts, seeds, and dried fruit in chocolate. The perfect munchies for your dinner guests. We will learn a very simple method that can be repeated at home.
We will:
Learn to temper Dark & Milk Chocolate in a way that can be repeated at home, using the seeding method. There will also be a tabletop demo for tempering chocolate on granite or marble.
A demo on how to candy your own almonds
Prepare and coat a variety of foods including roasted almonds, coffee beans, cocoa beans, and dried fruit in dark and milk chocolate.
We will package them in paper bags (or bring your own small containers/bags if you prefer)
There will also be some cacao infused beer to enjoy with your creations!
Recipes and instructions to take home will be included
Keep in mind we will using nuts and milk chocolate. Bring an apron or clothes you don’t mind getting cocoa powder & chocolate on. If you have further questions before booking, please contact Geoseph.
What Will Be Covered:
You will make your own dark chocolate ganache
We will fill wine-infused dried figs with the dark ganache
Temper both milk and dark chocolate. You will get 2 chances to practise your skills, with a demo and hands on lesson, including troubleshooting and how to tips to temper like a pro!
What will we do with all that tempered chocolate?
You will learn how to hand enrobe a variety of fresh and dried fruits, including our ganache filled figs
You will receive recipes for the ganache filled figs, as well as instructions for tempering to take with you (Bring tupperware to take the figs and fruit home)
The goal of this class is to learn how to temper, make ganache filled figs, and practise your hand enrobing using fruit.
So you think you’ve made truffles? Think again! In this class, we will actually make chocolate from scratch, that is, from the cocoa beans themselves. Then we will use that chocolate to make a simple yet extraordinary dark chocolate truffle ganache, which we will turn into truffles. We will also make another dark chocolate truffle using high end couverture to compare.
Even if you can’t make your own chocolate from the bean, these ganache recipes will be easy enough anyone can repeat them at home. You will walk away with recipes, truffles, literature, and a lesson on ganaches including troubleshooting, tips, and tricks.
It will be held at the Italian Cultural Centre in Vancouver.
