Chocolate workshops in Chocotopia
Chocolate workshops in Chocotopia
Accept the invitation to the amazing world of chocolate. Experience a chocolate workshop in Chocotopia and experience how to make table chocolate. You will learn not only about the history of chocolate production, but also about its production and cultivation. During the workshop, chocolatier will show you how to make Belgian truffles and try cacao sniffing - inhalation of cocoa powder with different flavors. It will also offer you several different kinds of chocolate for tasting and take a bit of that sweet world with you.
Upon coming to the workshop, you will present your voucher and after a short introduction you will start making your own chocolate table. During the course the chocolatier will explain to you the correct process of tempering the chocolate, you will learn interesting facts about the production and production of chocolate. After making your own chocolate, you will be guided by tasting a variety of interesting chocolates, cocoa beans and cocoa butter. While your chocolate is solidifying, chocolatier will show you how to make Belgian truffles. It will then guide you through our Chocolate Museum, where you will learn about the history and cultivation of cocoa beans, how chocolate has been processed over the years and other attractions. At the end of the tour, you will have your ready chocolate ready to take home.
What do you need to know
- Validity of the voucher until 31.12.2020: The stated voucher validity is valid only for new purchases. If you use a credit / universal voucher, the validity of your new voucher is governed by the validity of the credit / universal voucher.
- The package includes: 1.5 hours of unique chocolate experience, guided chocolate tasting, cacao sniffing, production of own 1x300g or 3x100g of chocolate or 12pcs (approx. 300g) of Belgian trouffles, demonstration of production of Belgian pralines and guided tour of the chocolate museum.
- The package does not include: transportation to the venue, services and products beyond the content of the package.
- Season: all year round
- Weather: no effect
- Recommended clothing: comfortable, aprons not to get dirty will provide you on the spot
- Health: favorable
Important note
Due to the fixed size of the work tables, a minimum height of 130 cm is recommended.
Attractions
The first chocolate was produced by the original inhabitants of Central America long before the arrival of Europeans. Cocoa pancakes or cocoa drinks were already prepared by the Mayans and the Aztecs. The chocolate was brought to Europe by the Spaniards in the 16th century and quickly became a favorite drink. The Spaniards also imported cocoa trees to the region of Rear India and Spanish East India (mainly the Philippines). Gradually began to produce solid chocolate.
Types of chocolate
Chocolate is available in many types today. Various forms and flavors of chocolate are produced by varying the amount and type of ingredients.
Unsweetened chocolate
It is unmixed chocolate: ground, roasted chocolate beans without ingredients give a strong, deep chocolate flavor to all the sweets to which they are added. Even with added sugar, they are used as the basis of layered cakes, cookies, cookies, biscuits, etc.
Hot chocolate
Chocolate without milk as an ingredient, sometimes called plain chocolate. In the US, it is officially called "sweet chocolate" and requires 15% chocolate liquor concentration. European standards specify at least 35% cocoa solids
Couverture
A term used for chocolates containing many top quality cocoa butter. A popular type of Couverture chocolate used by professional confectioners and often sold in gourmet and specialty food stores contains ingredients: Valrhona, Lindt, CocoBarry and Esprit des Alpes. These chocolates contain a high percentage of chocolate liquor (sometimes more than 70%) just like cocoa butter, at least 32-39%, are very liquid after dissolution and have an excellent taste.
Milk chocolate
Chocolate with added condensed or powdered milk. European standards specify at least 25% cocoa solids.
White chocolate
Cocoa butter based confectionery product without solid cocoa ingredients.
Iced chocolate
Chocolate containing unrefined coconut fat, which melts at 20–23 ° C, causing a cooling effect in the mouth. Iced chocolate should not be stored in the refrigerator, as the cooling effect in the mouth will not occur.
Bubble chocolate
Chocolate, the production of which by air is blown into the chocolate mixture and the cooling takes place in a reduced pressure environment. It was invented by Rowntree's in 1935.
Production of chocolate
It is based on the ingredients that make up cocoa: cocoa powder, cocoa paste and cocoa cake. It also contains fat, sugar or sweeteners and other ingredients. It is through our experience that you will get to the secret of its preparation.
Chocolate and health
Studies have shown a positive effect on blood pressure and the cardiovascular system due to the flavonoid content of high-quality chocolate. However, in conventional chocolate treats, the negative effect of the sugars and fats present prevails. It is traditionally considered an aphrodisiac and stimulant. The contained cocoa flavonoids have an antioxidant effect and protect the organism from the effect of free radicals.
Specifications
Participants
Season
Package does not include
| Code: | FNZ303 |