What You'll Get
- $50 for one admission to a 90-minute chocolate making, tasting, and drink-pairing workshop with Andre Mendoza and Victor Pucha
- Upon purchase, you may schedule for one of the available dates
- You must reserve your date here in advance of the event
The workshop will be held at Puro Chile in SoHo.
Each event is capped at 20 purchasers. Must be 21 or older.
What You’ll Do
Most people like chocolate, but even the most die-hard chocoholics typically encounter the stuff at the end of its long transformation. And even then, they might not be familiar with the subtle kaleidoscope of flavor notes found in the finer stuff. Led by founder and owner of Arriba Gold and sommelier Andre Mendoza, this class will highlight not only the chocolate-making process, but also the nuanced flavors brought out when gourmet morsels are paired with complementary beverages.
Sweets Paired with Spirits
You’ll enjoy three desserts plated by pastry chef Victor Pucha, along with palate-cleansing treats in between, and each is paired with a specially selected wine or spirit.
From Bean to Bar
During his live demonstration, Andre shows you how to transform cocoa beans into rich, decadent chocolate.
If this course has only amplified the cries of your sweet tooth, fear not—you’ll be sent home with the morsels made during class, plus some extra treats.
Owner, Arriba Gold Chocolates
Raised on his family’s farm, Andre Mendoza grew up surrounded by Arriba cocoa trees. More than just beautiful wildlife, the trees provided cocoa beans that his family would turn into steaming mugs of hot cocoa. Years later, Andre carries on his family’s sweet legacy as the owner of Arriba Gold Chocolates, and as an artisan for MarieBelle Chocolates. Since adding a sommelier degree to his culinary toolbox, Andre has not only written about chocolate-brandy pairings for BC the Mag, but he’s also set out to teach interactive classes on the subject.
The Fine Print