We are proud to present one of the top education programs in the world for chocolate lovers from all walks of life. Chocolate Lovers Unite (!) at Smith Cove Cruise Terminal, Pier 91 in Seattle, Washington for a weekend packed with world-class workshops on chocolate! 
Sunday, November 13 • 3:00pm - 3:50pm
From Bean-to-Bar to Bonbon

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Food writer Megan Giller and chocolate makers Rob Anderson (Fresco) and Jael Rattigan (French Broad) will discuss the recent trend of chocolatiers and pastry chefs using bean-to-bar chocolate in their confections.  Learn about this new trend and taste bean-to-bar chocolate bars as well as confections made with this chocolate from Chocolaterie Tessa, Fresco, and French Broad.

avatar for Rob Anderson

Rob Anderson

Engineer & Founder, Fresco Chocolate
Rob Anderson started a chocolate journey in 2003 with a single bag of cocoa and small stone grinder. Rob soon became obsessed with the complexities of flavors from fresh chocolate and the endless combinations of cocoa varieties, recipes and processes that were possible for creating... Read More →
avatar for Megan Giller

Megan Giller

founder, Chocolate Noise
Megan Giller writes about food and culture, and especially bean-to-bar chocolate, for Slate, Food & Wine, The New York Times, and more. She also has her own site, Chocolate Noise, and is working on a book about American bean-to-bar chocolate, to be published by Storey Publishing in... Read More →
avatar for Jael Rattigan

Jael Rattigan

Co-Owner, French Broad Chocolate
Jael Rattigan, along with her husband, Dan, lived and worked in the cacao-rich rainforest of Costa Rica for two years. At the restaurant they opened, Bread and Chocolate, they were able to source local chocolate for their handmade desserts, sparking a passion for cacao and all things... Read More →

Sunday November 13, 2016 3:00pm - 3:50pm
Tasting Room

Attendees (16)