Wednesday, November 21st
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.
Join ChocoSol’s Founder, Michael Sacco, for a hands-on small group Jaguar chocolate making workshop 2 hours in length. Attendees will grind and mold jaguar chocolate, learn about the ingredient process, and enjoy a tasting and talk.
Bean-to-Bar Workshop Package: $200 + HST per person
Single ticket: $80 + HST per person