Jaguar Chocolate Making Workshop
Saturday, December 14 at 4PM
Join ChocoSol’s Founder, Michael Sacco, for a hands-on small group jaguar chocolate making workshop. Attendees will grind, mold, and temper 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 (cash please). A minimum of 5 people are needed. Maximum 10.
Attendees also have the opportunity to purchase jaguar chocolate at a reduced price.
To reserve your spot, please email firstname.lastname@example.org
ChocoSol chocolate is also 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.