Sensory Chocolate Tasting Experience at Coppa Club
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Participants will explore sustainable food choices and conscious consumption while tasting specialty chocolate, creating a space to discover the transformative journey of cacao into exquisite single-origin chocolate bars.
What’s Included?
- Taste premium Ecuadorian single-origin dark chocolate and explore unique cacao varieties.
- Learn about the chocolate-making journey from bean to bar.
- Discover how geography, climate, and farming techniques influence chocolate flavours.
- Experiment with chocolate pairings to enhance taste and texture.
- Gain insight into sustainable chocolate practices and conscious consumption.
Age restrictions: 12+
| Adult (per participant) | £40 |
| Child (Children up to 12 y/o) | £20 |
How to get there
Yuup extras
- Alcoholic and non-alcoholic welcome drinks, nibbles and pairings during the session
Facilities
- Baby changing
- Family friendly
- Toilets
Changes happen, don't worry
You'll be hosted by
Vicolo Sei Chocolates
Vicolo6 Chocolates' founder wants to share ancestral knowledge through their delicious creations.
What sets Carlos' chocolate apart? These premium handcrafted bonbons and indulgent truffles are made with the finest quality cacao from Latin America and the Caribbean. All inspired by his culture, heritage and family. Carlos now wants to share this knowledge with guests.
Join one of his chocolate tasting and making experiences - learn about its history, cultural heritage and how to produce it sustainably and ethically. This is what any chocolate lover's dreams are made of!
Carlos Ayala (He/Him)
Carlos is a third-generation Italian Ecuadorian chocolate maker. He's been living in Bristol since 2018.
Carlos mother’s family comes from the Amazon. Since he was a child, he remembers his grandmother bringing raw cacao beans. From an early age, he became familiar with cacao, its intense taste, and fantastic aroma.
With the eagerness to share the kitchen with his mum, and with loving support from his twin sister, Carlos took his first steps into chocolate-making. He made truffles which he sold to his neighbours when he was just 12! The rest, as they say, is history...
Carlos wants to promote the importance of eating premium chocolate and celebrating it as a luxurious and healthy commodity. Achieving this through sustainable methods and transparency along the supply chain are his goals.
Any questions?
Ask your question directly to Vicolo Sei Chocolates.