Salon Session: Cacao Unwrapped, A Tasting with Flava’Choc - 29 Okt.

An evening for your taste buds and your curiosity.

Chocolate is comfort, indulgence and, for many of us, a daily love affair. Meanwhile, dark chocolate is increasingly described as a superfood. But what does a cacao percentage actually tell you? And what survives the journey from bean to bar?

During this Farmatuur Salon, Ruben Swalens, founder of Flava’Choc, takes you beyond the label. Discover how origin and processing shape cacao’s character, why two bars with the same percentage can be very different, and what laboratory testing can reveal.

We’ll explore flavanols: naturally occurring plant compounds in cacao that have attracted considerable scientific interest. Ruben will discuss the research and explain why the way cacao is processed matters.

And naturally, there will be tasting. We’ll take time to explore flavours together, discover differences and ask questions.

What will you take away?

• A fresh understanding of cacao percentages, and what they do and don’t tell you.
• Insight into dark chocolate, raw cacao and ceremonial cacao.
• An understanding of how fermentation, heat and alkalisation affect cacao.
• A closer look at Flava’Choc’s approach to sourcing, processing and independent testing.
• Simple ideas for bringing cacao into your everyday rituals.

Expect a warm, relaxed evening with curious people around the table. No cacao knowledge required. Enjoying chocolate is an excellent place to start.