If you’ve been following me for a while, you may know I’m a food writer and chocolate sommelier in the Philadelphia area. Over the past three years, I’ve led chocolate tastings at libraries, schools, and private clubs and institutions. I’ve also collaborated with Chester County wineries on wine and chocolate pairing events. For a peek into these events, check out photographer Becca Mathias’ relevant blog posts here and there.
Over the past couple of months, I’ve received an increasing number of questions from the chocolate community on how I pick bars for tastings, how deep one should go on the chocolate-making process, and how to price the offering. I decided to address all these questions, and then some, in a 32-minute video geared towards chocolate industry professionals. You can watch it at http://gum.co/chocolatetasting.
The video is a recording of an Instagram live, packed with resources (books, tasting guides) with a clear action plan to find venues for your tastings and create memorable events. You are free to contribute whatever your budget allows to access it (suggested contribution: $15.)
The feedback so far has been very positive so far and I’m humbled to have reached chocolate educators across several countries. Here’s what Kristen Joslin, founder of Cocoa Nouveau in Chesapeake, Virginia said about the training:
I just downloaded and watched your tasting video, thank you!! I really struggle with tasting events, I spend all my time working with chocolate and tasting it but generally feel like I don’t know what I am doing! I took a master of chocolate flavor class and I still feel like an imposter when doing a class! ….
I took 2 pages of notes on your video. My most important take away, honor the people in front of you, meet them where they are, try to convey how labor intensive chocolate is and be known locally. Thank you!!
Bringing fine chocolate in front of tasters is essential for the growth of our industry. I hope my tips will give you the confidence to host your tastings and expand the crowd of fine chocolate supporters. Thank you for your support and please let me know of any questions in the comments below.
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