Heart to Hearth Cookery

  This is my nephew who assisted me today at the chocolate demonstration at the Ward-Heitmann Museum House’s Summer Festival.  He roasted fermented cacao beans, hulled them, and processed the nibs into chocolate liquor on the metate.

This is some of the equipment that is used at my chocolate workshops.  The next scheduled workshop is February 6, 2010. 

Chocolate workshops can travel if there are 6 or more people interested in learning and experiencing this 17th and 18th century process. 

For more informatation on the chocolate workshop and other classes, please visit my website at www.hearttohearthcookery.com.