Take part to a tasting hosted by Raffaella Baruzzo, founder of Baruzzo Chocolate
Thur 29 march 7pm
83 Thomas More House
Barbican EC2Y 8BU London
A tasting session lasts around an hour and a half, during which Raffaella explains and guides the audience, tells stories and illustrates the secrets of cocoa. The guests are given samples of different chocolates, from bitter and intense to buttery and sweet. The selection of samples is designed to favour their understanding and it ranges from cheap commercial chocolate to pure and beautifully harmonious cocoa.
Raffaella encourages discussions and opinions and helps the audience to actively compare the samples, guess the aromas, and understand the more subtle differences and notes. The group is showed the peculiarity of a preparation, a recipe, a particular cocoa type or a way to process it.
|Raffaella, hosting a tasting at Victoria and Albert Reading Rooms|
For Raffaella, educating about chocolate is a delicate process of stimulating the natural skills in each person. The mind, the nose, and the palate have to work together to fully learn and appreciate superior chocolate. A tasting session enhances and empowers these sensorial skills and, most importantly, makes the person more aware of them.
Raffaella Baruzzo has a long experience with chocolate preparations and knows the different aspects of chocolate making in depth. She spent years researching cocoa and she lived and worked on cocoa plantations in Brazil, Ecuador and Venezuela. She achieved a first-hand understanding of how the plants and the beans transform into different qualities, and
how the full process works, from a seed to a beautifully packaged creation.
She has worked for years in chocolate retail and presented countless tastings. She is also a Chocolatier herself, has worked in a kitchen for many years, and still does it today. Every preparation from Baruzzo Chocolate comes out of her extensive research, her “behind the scenes” knowledge of the chocolate industry, and her deep insight on chocolate itself.
For more than a decade Raffaella has worked in the vibrant UK chocolate industry, presenting her particular point of view on chocolate. Her business vision inherits much from Italian fashion and design. Every Baruzzo Chocolate Collection is inspired by traditional Italian desserts and is created after extensive research to balance Italian elegance with cocoa's natural characteristics.
Discover Baruzzo Easter Chocolate Hamper, including a beautiful box of floral chocolates and other delicious specialities!
Whole Cocoa Beans, roasted and coated in dark chocolate. Both natural and tasty.
Our Masterpiece, an incredible selection of floral chocolates to celebrate the Spring: camomile, rose, violet, jasmine, orange blossom, marigold, rosemary, vanilla, almond and saffron and 80% cocoa.
Hazelnut from Piemonte and Almonds from Puglia, Italy. The hazelnut is lightly roasted and is gentle and mild in flavour. It is then covered in gianduja (a hazelnut paste), milk chocolate and finally dusted in cocoa powder. Almonds are truffled and covered in dark chocolate (70%) then in white chocolate and rolled in cocoa powder. Perfect balance between the richness of the white chocolate and the tannin of the cocoa powder .
Our festive mix of irresistible chocolates for a unique moment: hazelnuts, almonds and popped corn. The hazelnut is lightly roasted, salted, and then covered in 70% dark chocolate and finally dusted in cocoa powder. Dark chocolate. Almonds from Puglia covered in dark chocolate (70%) and rolled in cocoa powder mixed with grounded tumeric, cumin and chilli. Dark chocolate. Original corn from Nothern Italy, popped with salt & pepper and covered in dark chocolate.
Unexpected salted heart in a milk Chocolate shell: a springtime aperitivo must ideal with bubbles or a gorgeous sherry.