Del grano de cacao a la barra de chocolate
During the session, we will explore the world of cacao through a selection of bean-to-bar chocolates of different origins and percentages, to understand how origin, fermentation, and roasting transform the flavor.
The experience will begin with a welcome coffee and will be divided into two parts:
Theoretical Introduction
We will learn about the origin of the cacao we work with at Maanna: its treatment on the farm, the fermentation and drying processes, and the transformation into a chocolate bar.
Sensory Experience
A guided tasting of three chocolates of different origins and percentages, where we will explore the visual, olfactory, and gustatory phases of each one. We will understand the raw material and what distinguishes an artisan chocolate from a commercial one.
The session will be led by the Maanna team, combining technical knowledge and gastronomic sensibility in a close and intimate format.
Each attendee will benefit from a 10% discount on the purchase of products available in our space.
Approximate duration: 1h 30min
At our premises at Calle San Lucas, 15. Madrid.
The Room by Maanna, calle de San Lucas 15, 28004 Madrid.
Small groups of 6 to 12 people. The price indicated is per attendee.
This experience is confirmed when there is a minimum of 6 people. If this number is not reached, we will notify you 48-72 hours in advance to reschedule or refund your spot.
Bookings are confirmed with advance payment. You can cancel free of charge up to 72 hours before the appointment. After that period, no refunds will be given, although the booking can be transferred to another available date.
Do you have a group outside of the available dates or would you like a private session? Write to us and we'll arrange it. Here
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