I was slightly afraid of him, so this was the best pic we were willing to sneak of him teaching:
Turns out the class was fun and fabulous, well worth our $ in my opinion. We sat at a table with the founder of the chocolate society of Utah, which I am seriously considering joining.
We learned all about the process of cocoa bean to bar and the difference between quality chocolate and the typical "grocery store bar". I happily learned that bitter isn't better and that cacao % isn't always what it seems.
check out all the fellow wannabe chocolate connoisseurs:
Smell, taste, check for flavor undertones. Even with the same ingredients and cacao %, depending on the bean type, location, and method of refining many were as different as night and day! It blew my mind.
My loot. I only took a tiny, adorable square of my most favorite chocolate I tried: the amaedei chuao, a symphony of flavors and #1 winner of the Academy of Chocolate World Chocolate award.