Next virtual bean-to-bar fine chocolate tasting! chocolate tasting like no other with dark chocolates from around the world. vegan, gluten-free, nut-free samples.
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Fine coffee & single-origin chocolate pairing in downtown Salmon Arm at Anvil Coffee Collective.
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Corporate chocolate events kits ship across Canada and USA
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Upcoming Chocolate Tastings and Chocolate Classes in Salmon Arm, BC Shuswap.
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Karuna Chocolate from Italy now available at Bean To Bar World!
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Next virtual bean-to-bar fine chocolate tasting! chocolate tasting like no other with dark chocolates from around the world. vegan, gluten-free, nut-free samples.
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Save on chocolate with bar bundles at Bean To Bar World
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Bean To Bar World YouTube videos on chocolate makers, chocolate tasting, bean-to-bar chocolate making, chocolate research, and much more.
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What’s the difference between commercial chocolate and fine chocolate in regards to flavour, texture, and ingredients? Is health food store chocolate actually healthier?
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Listen to Trevor and I talking about fine chocolate and get an idea of some of the masterminds behind the world of craft fine bean-to-bar chocolate.
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Bean-to-bar chocolate tasting in Salmon Arm, BC, Canada.
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Next in-person chocolate making (bean to bar) two evening class in Salmon Arm, BC. Visit www.geoseph.com to learn more and book!
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Luke Owen Smith interview about craft bean-to-bar chocolate.
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Bean To Bar Chocolate Tasting Kits For Virtual Tastings Ships across Canada & USA America.
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Buy cacao fruit puree here at Bean To Bar World. 100% pure, fruity, tart, and sweet! Cacao fruit contains calcium and Vitamin C.
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In this video I talk with Ewald and Jan-Willem, the owners of Heinde & Verre chocolate in Rotterdam, Netherlands.
We discuss their passion and their achievements in fine chocolate, as well as touch on various interesting aspects of the chocolate making process.
You also learn the difference between speculoos and speculaas!
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In-person chocolate tastings in Salmon Arm, BC at Chocolate With Geoseph 204-271 Ross Street NE Salmon Arm, BC, Canada.
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Aging your own bean-to-bar chocolate.
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Interview with Albertus Eskes and his research and work in regards to cacao flavour, cacao fruit pulp, cacao genetics on cacao fruit and seed flavour, and fermentation methods such as Anima Fermentation and TropMix.
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Next virtual bean-to-bar fine chocolate tasting!
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