Chocolate tasting workshops

A workshop with Geoseph Domenichiello. | Photo courtesy of Chocolate with Geoseph

Chocolatier and sommelier Geoseph Domenichiello will be hosting workshops on chocolate tasting July 29 and Aug. 20 in order to offer Vancouverites a new perspective on chocolate.

Domenichiello has worked as a sommelier since 2007, trying to bridge the gap between good quality chocolate and consumer. While developing his styles as a sommelier, he noticed much more information out there that is not known to consumers.

“So much great research is out there, but they don’t reach the consumer. Sometimes people read articles but many times there are no facts. They don’t know why chocolate is good for their heart,” says Domenichiello.

Domenichiello wants everyone knows what the good chocolate really is.

“I focused so much on tasting because so much chocolate and chocolate stores are out there… People don’t know what the best quality chocolate is,” says Domenichiello.

As a chocolate sommelier, Domenichiello wants to offer workshops as a way for people to understand and appreciate the real taste of chocolate.

“These workshops allow people to taste and use tools so they can make own judgments on chocolates. And also, they can push chocolate makers to make better chocolate,” says Domenichiello.

A lesson in chocolate

Geoseph Domenichiello will be hosting workshops on chocolate tasting July 29 and Aug. 20. | Photo courtesy of Chocolate with Geoseph

Domenichiello’s workshops are open to everyone with any interest in chocolate or history.

“People have a chance to interact and ask questions when we are doing the actual tasting and describing the flavors… Everyone who takes all three workshops will get a certificate at the end that help them to feel more confident,” says Domenichiello.

In the workshops, participants taste different chocolate samples while they are learning the history of chocolate.

“I bring in chocolate that is made locally or other parts of Canada or in the States or overseas. I make some drinks that correspond to how the Mayans and Aztecs drink or how the European drank in the 17th century. We end the workshop with chocolate (as we know it today) – the fine chocolate compared with how it changed over time,” says Domenichiello.

Domenichiello also plans to open a club with a yearly subscription for all chocolate lovers. He hopes to have this up and running in a couple months if the interest is there.

“I’m actually in the process of starting a chocolate club. So, there’ll be the yearly subscription, once-a-month get-togethers and try at least 3 product samples,” says Domenichiello.t

Controversial chocolate

Domenichiello wants to create awareness about chocolate for everyone involved: growers, producers and consumers.

“A lot of cacao growers choose cacao beans specifically to get the flavour, but most of the chocolates that we eat out there are watered down. That’s kind of sad,” says Domenichiello.

He wants to create consumer awareness, which will in turn encourage makers and chocolatiers to be skillful and do a better job, not only for consumers but also for farmers .

According to Domenichiello, attending these workshops and participating in the chocolate club, people start to learn more about chocolate and think fairly for both parties.

“Knowing more information gives you more motivation to do something and it removes the chance for misconceptions,” says Domenichiello.

In addition to hosting his own chocolate tasting workshops, Domenichiello continues to work at a pastry shop in Burnaby, Mon Paris, as a chocolatier.

For more information and to register for the workshops, please visit www.geoseph.com.

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