Cacao Trace - From Bean to Bar
This workshop offers an immersive masterclass in the art of bean-to-bar chocolate. You'll master the crucial grinding process to unlock chocolate's complex flavors, then refine your palate through a guided tasting of Belcolade Origin chocolates using the Cyano method. The experience culminates with you stepping into the role of chocolatier to design and create a chocolate bar that's uniquely yours.
Instructor: Cindy GU
Senior Product Manager – Patisserie & Chocolate, Puratos
Session A: 14 November 2025, 15:30 - 17:30 **FULL**
Session B: 15 November 2025, 15:30 - 17:30 **FULL**
Date:
-
Venue:
R5004, Multi-Purpose Room D, Bank of China (Hong Kong) Complex, City University of Hong Kong
Time:
15:30 – 17:30
Co-organisers:
N/A
Participants:
All are welcome
Admission:
By online registration
Capacity:
10
Language:
English
Fee:
Free
Application Deadline:
26 October 2025 (First-come-first-served)
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