A journey to the origins of cocoa, its processing and transformation. The laboratory also includes a tasting experience, as follows: cocoa beans, 64% single origin dark chocolate, 72% single origin dark chocolate, 85% single origin dark chocolate, 40% milk chocolate, chocolate spreads.
Cured by: Antonio Autore and Marika Chiusolo (Autore Chocolate)
Date and times
- Sunday 8 October: 10:30-12:00; 15:30-17:00
The event is free and freely accessible until exhaustion. Booking is compulsory for schools and large groups and recommended for individual visitors. Before making group bookings, please contact our staff to agree on the most appropriate teaching path.
Book your event
For info and assistance on reservations: +39 347 8336183 or firstname.lastname@example.org.