Follow simple steps to craft your very own batch of single-origin, two-ingredient chocolate, using our cocoa nibs and organic sugar. Our Educators offer hands-on instruction, while explaining the science and mechanics behind exceptional chocolate making. You'll leave with an appreciation of the chocolate maker's art, along with your just-made chocolate to share with friends and family.

Our truffle-making class is a fun, interactive activity to enjoy with family, friends, or teammates. Learn the process of blending creamy ganache using our two-ingredient chocolate, then hand-roll your ganache into truffles. We supply all necessary materials to make a generous truffle batch — simply arrive ready to plunge your hands in chocolate.

We sat down with Fernando Merino and learned more than expected about the process and history of tequila. Then came the fun part– finding the best expressions of tequila to pair with our single-origin dark chocolate. In this experience, Fernando and Chef Durfee will share their expertise, serving several pours of tequila with our single-origin dark chocolates. 

We’ve partnered with Point Reyes Cheese and Heidrun Meadery to explore the harmony of these three distinct, handcrafted products and how they complement one another. During this experience, you’ll enjoy a selection of sparkling meads, farmstead cheeses, and our single-origin dark chocolates while learning about the producers behind each pairing. It’s a thoughtful, delicious way to spend time together and discover new flavor connections.

In this class, we offer the opportunity to craft your own confections! If you’ve taken our Truffle-Making Class, you’ve learned how to blend a creamy ganache using two-ingredient chocolate. Now, take it a step further, and shape melted, tempered chocolate into silky, buttery, chocolate caramel-filled bonbons. We’ll demonstrate cooking the caramel, and supply all necessary materials to make a generous batch of bonbons — simply arrive ready to plunge your hands in chocolate.

Join a chef from our team for a live dessert demonstration in 16th Street factory experience space. With you in the audience, we will run through the steps of a new chocolate dessert recipe each week, emphasizing classic pastry and chocolatier techniques, then shares the finished treats with you.

Contains: wheat, dairy, peanuts, tree nuts, gluten, eggs

In our Chocolate Making class, we learn about bean-to-bar chocolate production from dried cocoa beans to melted, refined chocolate. Our Tempering class teaches you what comes next — the process of tempering chocolate to create a smooth, shiny, delicious chocolate bar with a perfect, snappy crystal structure. Our Educators will guide you through the mechanics of tempering two-ingredient chocolate, and the process of foiling and wrapping a Dandelion chocolate bar.

In addition, you will prepare chocolate mendiants from tempered chocolate. You will leave class with 28 finished mediants, as well as three full-sized finished chocolate bars — hand-wrapped in gold foil and custom-patterned paper, with your own blank label.

Taste your way through a flight of five distinctive chocolate bars, featuring a range of the flavor notes — from fudgy to fruity — that may be found in chocolate made of well-fermented cocoa beans. Expand and refine your palate as you learn specialized techniques and specific vocabulary to identify tasting notes in chocolate. You'll depart with knowledge that will enliven any future chocolate adventure.

This class is one of our favorites — interactive and engaging, with light, fun content. It is a perfect introduction to single-origin, two-ingredient craft chocolate. We explore many of the common ingredients used in craft chocolate bars, tasting each component individually, and learning about its' purpose. For a delicious finale, you will participate in a blind taste test of a variety of chocolate bars from other makers, and try to guess which ingredients are present.