Unlock Cacao’s Full Potential 

 

​Dive into the rich and delicious world of chocolate with our expert Masterclasses.  

These classes offer a comprehensive exploration of the various uses of cacao and chocolate in the culinary arts. Think of cacao-based drinks and cocktails, chocolate sorbets with cacao mass, water-based ganaches and more.  

Designed for baristas, gelato makers, pâtissiers, mixologists, chefs, students and culinary enthusiasts. 

  

Chocoa's four professional masterclasses will each have a different focus to inspire you in the use of sustainable cacao and chocolate, inviting you to push your boundaries. 

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    09.30-11.00  Cacao based drinks 

The Future of Drinking Chocolate

Join Ray from The Chocolate Shop, Romy Miller from Knoops and Ido from Kaicao in a presentation of a comprehensive "Powerhouse" session covering the full business spectrum of cocoa based drinks: Product Innovation (Kaicao), Retail Scaling (Knoops), and Barista/Market Trends (The Chocolate Shop). 

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    11.30-13.00  Cacao Ganaches  

Watching a Master Chocolatier at work is to witness art in action, and, on this occasion, at the same time, an unforgettable tasting experience. Join Sabrina Schanz, former pâtissier of Ritz Carlton in Berlin and now Chef with Original Beans and his colleague Patrick Von Vacano.

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    13.30-15.00  Chocolate Gelato & Sorbet  

Chocolate gelato is often misunderstood — and frequently mistreated. In this masterclass with Patrick von Vacano, of Original Beans and Carlo Petroni, of Amsterdam based MIUZ Gelato we'll uncover why truly exceptional chocolate gelato can only be made with real single-origin couverture to fully explore how origin, fat content, and craft interact to shape flavour. 

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    15.30-17.00  CATZ Dry Gin & Cacao ​

Join Richard Zijlstra on a journey into the world of premium gin and cacao. With years of experience in the bar industry and a deep passion for cocktails, premium products, and hospitality, he will share his knowledge about the unique flavour combinations of CATZ Dry Gin with chocolate and how botanicals and cacao enhance each other in cocktails and tasting sessions. 

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