We’re DELIGHTED to be holding a tasting with Bronwen Percival of Neals Yard where we will be sampling, and discussing, a range of three cheeses and six chocolates.
The tasting will be on the 28th September at 8-00pm and held over zoom — and as ever, we’d like as many questions and as much interaction as possible. So we’ll be using menti.com and asking for your input all the way
For the cheeses, please visit the Neal’s Yard Dairy website.
You can register for this session (and others) on our events calendar page.
For the chocolate, we’ll be using Willie’s Las Trincheras 72% from Venezuela to review how to snap and taste chocolate, and describe to one another how we see chocolate flavours developing. Then we will we are explore the impact firstly of fermentation — trying Mikkel’s “double” and “triple” turned bars. And then we will showcase how different makers — in this case Bertil Akesson and Josef Zotter — craft very different bars from the same beans, before showing how percentages impact flavour, mouthfeel and astringency.
Note: The Willies and Friis Holm bars are 25g taster bars (enough for two); the Bertil Akesson and Zotter are full size bars