"There’s hardly a cooler thing than cacáo.”
Chocolade delen met Kaapstad.
Vorige week werd ik gecontacteerd met de vraag of ik geïnteresseerd was om een chocolate tasting te organiseren op donderdag 5 april. Niet speciaal op het eerste zicht maar toch, dit keer gaat het over 12 Zuid-Afrikaanse leerlingen met hun leraar en nog enkele begeleiders van het Sint-Amandscollege Kortrijk.
Chocolate sharing with Cape Town.
Last week I was contacted asking if I was interested to organise a chocolate tasting on Thursday 5 april. Not special at first sight but still, this time it is about 12 South African students with their teacher and some supervisors at the Sint-Amands college Kortrijk.
First the presentation which she inherited on paper and of course they saw how chocolate is made by looking at the film made by Felchlin.
Finally the tasting (the fun part) :
Finally the tasting (the fun part) :
2. PACARI ORIGIN ECUADOR CHOCOLATE COVERED CACAO BEANS
3. CASA LUKER NEVADO ORIGIN COLOMBIA
4. FELCHLIN ORIGIN ECUADOR RIU HIUMBI 42% MILK in liquid form (out of the enrober) ;-)
5. AKESSON'S ORIGIN BALI 45% MILK & FLEUR DE SEL
6. EL CEIBO ORIGIN BOLIVIA 77% COCOA NIBS & FLEUR DE SEL
7. ORIGINAL BEANS ORIGIN EASTERN CONGO 70%
8. GRENADA CHOCOLATE ORIGIN GRENADA 82%
9. CHOCOLATEMOUSSE blend of Santander (casa luker-el ceibo)
10. GIANDUJA MILK (rabbit moulded)
tasting the DOMORI 100%
tasting the DOMORI 100%
Bringing back, good fine chocolate to there country and this with some nice stories, I hope !
Thanks for your attention...
I hope these futures adults share there good memories to there friends and families.
Bedankt Annelies Verhelst en collega.
