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              Bean to bar and cru chocolates


              A conference by Valentine Tibère, chocolatologue

              Directly inspired from enology, the French approach to single-origin chocolates is taking on an international dimension under the name bean to bar. At the core of the concept lies a fast-evolving perception of chocolate, with flavours closer to the actual taste of the bean and richer in aromatic notes. Current issues are developing in the background: traceability (varieties, terroirs, the chocolate maker’s identity), production on a human scale, authenticity (aromas, GMOs), and changes in consumption habits (tasting and not swallowing!).

              A desserts tasting will illustrate the conference.

              Who is Valentine Tibère?

              Valentine Tibère is a chocolatologue, a vocation of passion combining chocolate with writing, conferences, tasting sessions, and business consultancy for chocolate makers and cocoa producers. Valentine initiated the preservation of the native trees cacao real in Soconusco, Mexico, and for 15 years has been working as an independent researcher on the origins of chocolate in Mexico. She co-wrote the Larousse du chocolat with Pierre Hermé, Les routes du chocolat : le Mexique, Chocolat: 100 desserts and just recently 101 chocolats à découvrir (Dunod).

              This conference is free. Booking is mandatory.

              This course is now fully booked. Please click on the button below to be added to the waiting list.