During this Masterclass I will take you into the world of "Cacao" food of the Gods, the Maya & the Aztecs, with some facts about the history of the magic bean. I will also share with you a brief history of all the processes to transform the cacao into chocolate, the difference between chocolate and a couvertures, and what is a ganaches. What is tempering chocolate and why is so important "The secret of the Chocolatiere " the chemistry behind will be an important point to know, even If I will do the hard work for you! What chocolate does to your brain. Followin this little introduction, the real fun beggings with "Hands on chocolate" Makind delicious signature truffles, dipping, painting, decorating (using natural and unique choco deco) piping, packaging and tasting single origin couverture including the new and delicious Ruby chocolate! A final picture will be taking for fun and good memories for long to remember.
I'm Gloria Dominguez Martinez, better known by chocolate lovers around the world as 'Mamá Bombón'. Originally from Spain, Mamá Bombón enjoys travelling and discovering cacao plantations and the fascinating histories of people behind this magical bean. My studies are in patisserie and confectionary, but after getting in touch with chocolate, and experimenting the magic in the sciences, and chemistry behind this unique fruit, I decided to carry on specialising and training myself in chocolate. I study in Aula Choco Vic, Barcelona with Ramon Morato & Ruben Alvarez before Caca Barry arrived. Some of my experience outside Europe are living in an organic cacao farm in Costa Rica learning from bean to bar, cacao research in Sri Lanka & Indonesia. I will share with you my passion, knowladge, signature ganaches and for sure fun is guarantee!
Tea, coffee, soft drinks
A beautiful spot in Cambridge, surrounded by historical Homerton College and Abby collage. A bright open plan kitchen/living roon area, with a balcony facing a green park, perfect for inspiration as well as work environment when it comes to work with chocolate
最多可有6位年满5周岁的参与者参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
All the chocolate and ingredients that we are going to use are of the best quality and loyal suppliers base in UK. If is any allergies, or food intolerance, please let me know in advance. Thanks
Magic of Cacao & Chocolate Masterclass