£35 per person, 2pm – 4pm, Saturday 20 October 2007
Theodore Lounge & Kitchen,
Theodore Bullfrog, 28 John Adam Street, Charing Cross, London, WC2N 6HL
Sat 20 Oct : tickets still available – pay at the door
As we never tire of repeating here at Seventypercent, no one makes fine chocolate from the bean in the UK. Recently though, several British chocolatiers have invested in machines that can create chocolate from cocoa liquor – roasted, ground cacao.
We’ve also been making contact with cacao growers around the world, and recently we were able to connect these two ends of the cacao chain, with cocoa liquor sourced from a small farm in Panama being made into finished chocolate by Bill McCarrick of the Sir Hans Sloane chocolate company.
At this unique event we’ll get to see every stage of whole process of chocolate making from fresh pods right through to pralines made with the finished chocolate. Seventypercent photographer Kate Malone will be talking us through her recent visit to Panama and the cacao farm at Bocas del Toro where the liquor is made.
Bill McCarrick will then take us through how he turns the liquor from Panama into finished chocolate, with a chance to taste at every stage, followed by sampling of some of his Sir Hans Sloane pralines, specially made with the Panama chocolate.
Join us for this rare chance to experience every stage in the growing and production of a truly artisanal chocolate.
£35 per person, 2pm – 4pm, Saturday 20 October 2007
Theodore Lounge & Kitchen,
Theodore Bullfrog, 28 John Adam Street, Charing Cross, London, WC2N 6HL
