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Kids chocolate Class learn about beans
Fresh Cacao Pods
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Kids Bean-to-Bar Chocolate Making with Chocolate Mastermind Patricia Tsai

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$ 120.00
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Dia De Los Muertos Kids Bean-to-Bar Chocolate Making

with Chocolate Mastermind Patricia Tsai  

Sunday, October 27th 12pm - 3pm

$120 for 2.5 - 3 hours (Depending on class size)

This course is very close to our hearts as it teaches youth the traditional Mayan processes we use to make our single-origin stone-ground chocolate. Chocolate Maker and Expert, Patricia Tsai, will teach kids where chocolate comes from and the process starting from the tree-to-pod to bean-to-bar. At the end each child will get to make and take home their very own custom bar!

Class Structure & What’s included

We open with a brief history of cacao and chocolate all the way back to the Mayan and Aztec people of Mesoamerica. Kids will be passing around and examining the various components of chocolate, starting with a cacao pod and seeing it with their very own eyes! They will learn to establish a real and physical relationship with the beginnings of where chocolate comes from and being immersed in a jungle. They will then taste-test the difference between European style chocolate and Mayan Stone-Ground chocolate and learn the difference between chocolatier and chocolate maker.

Students will get hands-on experience with the traditional techniques and tricks of roasting, grinding and shaping chocolate bars. Each Chocolate Maker-to-be can choose the various ingredients they want to include in their very own custom chocolate bar! Plus, we will have pumpkin molds just for fall! While the fresh bars set we will play Mayan and Aztec inspired games like back over 2000 years ago.

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Our Cacao Beans are Different

We use an old technique called the Mayan method where the beans are less acidic and less bitter while maintaining a higher level of antioxidants. Taste the difference.

Opened Cacao Pod
Cacao beans being hand ground

Minimally Fermented >
Lower Acid >
More antioxidants

Our beans are specially fermented for less than 3 days. This creates less acidity. Research has shown that less days of fermentation means more flavanols are maintained in the chocolate.

Chocolate bar being eaten

Benefits of Cacao

Packed with fiber, flavanols, protein, calcium, magnesium, zinc, potassium, iron and vitamins B1, B2, B3, B5, B9 and E.

High in antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and green tea.

High levels of essential minerals like magnesium. Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.

Cacao inherently has no sugar inside.

Cutting the undergrowth of Cacao Trees

Organically Grown Using Sustainable Practices

Our beans are organically grown and more than fair-trade. We are continually working with our grower to protect the region and educate people in the area.

Dried cacao beans being prepared for winnowing.

Little Known Cacao Facts

An ancient superfood packed with antioxidants, fiber, calcium, magnesium, zinc, potassium, and vitamins B1, B2, B5, B9 and E.

Contains zero sugar.

High fat, high protein.

Has zero caffeine. Contains its cousin called Theobromine.

A prebiotic that is rich in polyphenols.

Helps boost collagen production.

Cacao Beginner’s Guide