All About Cacao & Chocolate: From Bean to Bar!

Ever wonder where cacao comes from and how it's made? Join us in this three week, noncredit, virtual, synchronous community course, led by plant physiologist Viviana Medina Rodríguez, Ph.D., to trace the origin and production of this versatile, savory confection from cacao bean to bar! Learn not only about the history of chocolate, but also about when and how the first chocolate bar was made (long before the first Scrumdidilyumptious bar), the ethics of chocolate, and more! This course will also include a chocolate tasting component-registrants will be mailed a curated chocolate tasting kit which will include cacao beans, nectar, and more to be used for the final class. The class will be sure to have your mouth watering for more!
Viviana Medina Rodriguez, Ph.D. is a plant physiologist, cacao expert and agronomist, and a native of Puerto Rico who specializes in tropical crops including cacao, coffee, mangoes, avocados, and more!

  • Curated Chocolate Tasting Kit included (To be shipped to registrants prior to final class)(over 5.3oz chocolate, cacao beans, and nectar included)
  • No prerequisites required
  • Open to ages 18+
  • Zoom info to follow to registrants
  • Spaces limited!

To register, click HERE.