‘More than just a Valentine’ Chocolate Workshop

All you need is love but a little chocolate now and then doesn’t hurt

‘More than Just a Valentine’ Chocolate Workshop:
Forest Gardens and Spiritual Ecology
Thursday, February 12, 6:30 – 9:00 PM
http://www.uniiverse.com/chocosol-valentine-workshop

Join ChocoSol’s Founder, Michael Sacco, for a special ‘More than just a Valentine’ workshop focusing on forest gardens and spiritual ecology.

Get spoiled with this 2½ hour chocolate workshop which provides interactive bean-to-bar chocolate education, a tour of the kitchen, and hands-on ingredient and chocolate engagement. Have the opportunity for an intimate conversation with knowledgeable ChocoSolistas while enjoying chocolate treats to your heart’s content.

The trinity of the sacred forest garden of the Maya are cacao, vanilla, and achiote. Achiote provides the shade for the cacao seedlings as they grow. Cacao provides the delicious fruit and golden seeds that are the durable medicinal wealth of the forest gardens. Vanilla vines tenderly climb the cacao wrapping around the trees. Their orchids attract pollinators, as do the blood red flowers of the achiote trees and the innumerable flowers of the sacred cacao trees. This hospitality of plants that supports ecology, provides habitat for insects and animals, and simultaneously creates a holistic overlap between the human spirit and nature giving rise to spiritual ecology.

$40 per person
Buy Tickets
A minimum 10 people needed. Maximum 14. Attendees also have the opportunity to purchase ChocoSol products at a reduced price.

About ChocoSol
ChocoSol chocolate is an open invitation to all, as our cacao is sourced via horizontal trade from Indigenous farmers in Southern Mexico and is organically grown. Our chocolate is made without dairy, gluten, soy, and nuts, and is also vegan. And it’s made right in Toronto at our new location (1131 St. Clair West).
Click here for more information about ChocoSol.

January and February Workshops

January and February workshops!

1) ChocoSol Chocolate Workshop: Thursday, January 29, 6:30 – 9:00 PM

2) Jaguar Chocolate Workshop: Friday, February 6, 6:00 – 9:00 PM

ChocoSol Chocolate Workshop
Thursday, January 29, 6:30 – 9:00 PM

Join our Lead Production Animator, Laura Gisonni, and learn how ChocoSol makes artisanal chocolate! This 2½ hour chocolate workshop provides interactive bean-to-bar chocolate education (including discussions on the history and cultural teachings of cacao, chocolate making techniques, horizontal trade and forest garden permaculture), a tour of the kitchen, hands-on ingredient preparation, and chocolate tastings.

$35 per person
Buy Tickets
A minimum of 12 people are needed. Maximum 16. Attendees also have the opportunity to purchase ChocoSol products at a reduced price.

Jaguar Chocolate Workshop
Friday, February 6, 6:00 – 9:00 PM

Join ChocoSol’s Founder, Michael Sacco, for a hands-on small group jaguar chocolate making workshop. Attendees will grind and mold jaguar chocolate, learn about the ingredient process, and enjoy a tasting and talk.

Jaguar cacao, ye li, patastle, pataxtle, theobromae bicoloris: these are some of the English, Chinanteco, Nahuatl, and Linnean names for a cacao seed that grows in the ancient forest gardens. Not only are the forest gardens habitat for fauna like the jaguar, they provide ways for Indigenous communities to create safety belts of communal use around natural areas. This is beyond conservation, and is rooted in millennia of ecological and spiritual stewardship. Today, ChocoSol is proud to be part of a small cadre of chocolatiers, chefs, farmers, and artisans participating in the regeneration of the jaguar cacao, both through seedling planting and intercultural encounter, dialogue, and exchange, as well as through recipe development and intercultural learning.

$50 per person
Buy Tickets
A minimum of 6 people are needed. Maximum 12. Attendees also have the opportunity to purchase jaguar chocolate at a reduced price.

About ChocoSol
ChocoSol chocolate is an open invitation to all, as our cacao is sourced via horizontal trade from Indigenous farmers in Southern Mexico and is organically grown. Our chocolate is made without dairy, gluten, soy, and nuts, and is also vegan. And it’s made right in Toronto at our new location (1131 St. Clair West).
Click here for more information about ChocoSol.

Feb 3: Setting a Secure Food Table

Join ChocoSol’s Founder, Michael Sacco, for a Speakers Panel hosted by SEE Change Magazine
February 3, 6 to 9 PM, CSI Annex (720 Bathurst)
Tickets: http://www.eventbrite.ca/e/setting-a-secure-food-table-tickets-14951645775
 
The State of Food Security Today: Dispatches from the Field
Join us for an insightful and compelling discussion with renowned Canadian changemakers working in the field. They’ll share their efforts and challenges in establishing sustainable food systems, educating farmers, influencing policy and promoting healthier and safer foods for the 4 million Canadians – and millions of others around the world – who lack food security today.
 
Speakers/Panelists:
Michael Sacco, Founder/Owner of ChocoSol Traders that produces organic, artisanal chocolate using cacao beans sourced directly from indigenous communities and forest gardens in Mexico with whom they’re engaged in unique trade relationships. They use compostable and reusable packaging, produce their own soil through worm composting and conduct 80% of their deliveries on bike.

Vanessa Ling Yu, Founder of FoodSpokes and caterToronto, who brings over 15 years of expertise across community food systems in areas of food security, food justice, and food-related entrepreneurship.

Gavin Dandy, Executive Director & Co-Founder of Everdale, where he’s worked since 1996 as a farmer and educator specializing in the training of a new generation of ecological farmers and the re-vitalization of local food economies. Gavin is currently focusing on the development of Everdale’s newest teaching farm, Black Creek Community Farm, located in Toronto’s Jane-Finch neighbourhood.

Moderator: Elisa Birnbaum, Publisher & Editor-in-Chief, SEE Change Magazine