Chocolate & Wine
Craft Chocolate & Wine Tasting
Available Tuesday- Saturday
- Groups of friends
- Actually fun family reunions
- Birthday presents
- Anyone interested in chocolate and wine
Contact us to host a private tasting for you and your group. Groups can be 4- 10 guests.
*Price is per person and includes tax
We can also do ‘just’ chocolate tastings, or chocolate & craft beer, chocolate and Basque ciders, chocolate and cheese tasting and chocolate with mezcal tastings. Feel free to ask.
What you'll do
- Enjoy a 1.5h craft chocolate and wine tasting.
- See how chocolate is made in the first bean-to-bar chocolate shop and workshop.
- Learn about chocolate history through what you taste, and the stories behind the chocolate and wine makers.
- Learn how to taste wine like a pro.
- Taste award winning chocolates like a professional chocolate taster, understand bean-to-bar chocolates and, become a part of the chocolate revolution.
- Support small businesses.
- Get tips on what to look for when buying and tasting chocolate & wine.
- Use your new-found connoisseur skills to describe what you like (or don’t like)!
- For every person who joins a tasting we donate a meal through the Zaporeak kitchen project, who cook wholesome meals for refugees in Greece.
- Every tasting session includes 1 white wine, 1 red wine, 1 dessert wine, 4 different kinds of chocolate chocolates, tasting material.
How it works
What Our Happy Clients Say!
Frequently Asked Questions
- It includes a glass of red wine, a glass of one white and a glass of dessert or fortified wine.
- 4 artisanal chocolates bean to bar chocolates, to pair with each wine. These include white, milk and dark chocolate.
- A tasting sheet
- 1 meal donated to Zaporeak Kitchen project per person
- A fun experience with all the stories behind each producer and step by step instructions on how to taste each product.
Yes, please send and email to firstname.lastname@example.org with the preferred date. They can be fro Tuesday-Saturday after 20:30 and 4-10 people.
¨Everything is figureoutable¨ send us an email email@example.com and we can get you a quote.
Just like any other theatre, sporting, concert, movie or special event – Ticket sales are final.
Events may be rescheduled by the client for a €50 fee up to 1 week prior to the event date if both parties can agree on a new time and date that’s convenient for both. Requests to reschedule less than 1 week prior to event may result in forfeiture of event payments, however Eat One Feed One food tours will make every good faith effort to credit forward the event toward a future booking when possible. In the unlikely event that Eat One Feed One food tours must cancel a booked experience, the client will receive a refund of event ticket payments. Eat One Feed One food tours will refund monies owed within 3 weeks of cancellation, thereby releasing Eat One Feed One food tours of further liability to perform the services outlined OR client may choose to rebook in lieu of a refund, and payments for originally scheduled event will apply towards rescheduled event.
Zaporeak Proiektua, means ‘Flavours project’ in Basque language and it’s a local Basque led association supported by volunteers who travel to Greece every two weeks to work in a kitchen they’ve built in Moria, Lesbos next to one of the biggest refugee camps. They cook wholesome meals every day. Find out more on their website or here.
Ah! So many answers for this. Do you want the short version or the rabbit hole version?
In short. It’s a movement and a way of making chocolate. From the cacao beans to the final chocolate bar all in the same place.
We like this description from ‘bar and cocoa‘:
The term bean to bar chocolate started as a way for small chocolate makers to distinguish their chocolate from both chocolatiers, and also mass produced chocolate. This movement started in the 90’s and since then craft chocolate makers began operating in the small batch territory, some producing just a few hundred bars a month. After buying small quantities of cacao, they were cleaning, roasting, cracking, winnowing, and grinding the cacao beans themselves.
They began calling this process “bean to bar,” meaning from cacao bean to chocolate bar, as shorthand for the long process of micro-batch chocolate making, whereas chocolatiers melt pre-made chocolate to make chocolate confections.