This course lasts about 3 hours. – We start by melting the chocolate and talking a bit about tempering & chocolate chemistry. This way we give chocolate particles the time to solidify the way they like it. – Then you make your own inclusion bars and solid confectionery, and we discuss a bit of history and how the processes to make chocolate have evolved. Be ready to get your hands and clothes covered in chocolate (even if you have an apron). You'll be able to select 20 different toppings and spices and you'll experiment with flavor combinations that (hopefully) you haven't tried before. – While we wait for the chocolate to set, we'll have a tasting profile where you'll guess different quantities of cacao on each chocolate type, and we'll talk about processes for fermentation and other fun facts. This course is human-friendly! That means I welcome the LGBTQ+ community, all religions, ethnics groups, ages and whatever makes you human (doggos are also allowed with previous notification). It's great for couples or small groups who want to do something personal together. Equally fun for large groups who want to make a lot of chocolate together! My goal is to get you thinking about chocolate beyond candy, but as a rich, versatile ingredient that is healthy and has a lot to offer to even the pickiest.
I'm Angelica, a Mexican living in Norway. Through my work, I try to teach others about cacao, chocolate and traditional ways of eating and making chocolate which usually are different (and healthier) than the way chocolate is consumed in Europe. I also source ethical ingredients from Latin America and I carefully select materials to make sure people get exactly what they want and can get the perfect chocolate, from scratch. I have studied chocolate for almost 8 years and I've attended many courses to learn more about the chemistry and art of tempering. I started my mini chocolate factory in Oslo in 2016, called CacaoLand, and I've created this experience since many have asked me to give courses to learn how to make truffles, bars, and other chocolate creations.
I'm a big tea fanatic and I love sharing a cup of tea with people while we're making some chocolate (every now and then we…
The course can be taken here or at your place upon request. It includes about 350gr of chocolate per person of self-made hard confectionary (without liquid filling) and you take home all the chocolate you make! We stay in the same room the majority of the course, but we'll shuffle things around a bit since we need a stove, a fridge and a table. People with different motor and cognitive difficulties or limitations are welcome!
最多可有4位年满14周岁的参与者参加。家长也可携带2岁以下的儿童参加。 You need to move both hands since we'll be melting some chocolate in a pot, but help is always provided.
If you have a valid ticket for zone 1 (all Oslo), you can use public transport to get to my place. I'm at the last train station within Oslo (Lysaker). It takes about 30 min from downtown.