On Easter Monday, the Cacaomuseum organized together with El Sauco and Ralph Hagen Patisserie CHOCOLATE HEAVEN in the Augustijner Church, Maastricht. The event consisted of a Easter happening for children, a delicatessen market focussed on bean to bar chocolate, with side activities such as opera and pairings, and a five course chocolate dinner.
The 24th and 25th of February, we participated at Chocoa with our stand, three Bean-to-Bar workshops, and a presentation on Taza chocolate!
The first Friday of each month, the Cacaomuseum organizes a tasting! Our most recent tastings were on chocolate from some pacific islands, and on chocolate from Ecuador.
The 21st of October the Cacaomuseum co-organized the Origin Chocolate Event. The Origin Chocolate Event took place in seven halls of the beautiful Royal Tropical Institute in Amsterdam. You could experience, taste and learn about all aspects of chocolate and cacao. This year we included a special focus on arts, trade and sustainability. There were a lot of stands, concerts, tastings, talks, expositions, workshops, kids activities and other attractions. A wonderful experience for chocolate lovers of all ages!!
The 15th of September we organized the 3rd Origin Chocolate Evening. Dennis van Essen showed us the secrets of preparing origin drinking chocolate; there was a tasting of cacao teas; Jolanda Groot gave a presentation on cacao and chocolate from Ecuador; Norbert Mergen presented on the link between local food and origin chocolate; Kees Kodde -trade campaigner of Greenpeace- gave inputs on a Bean to Bar/Direct Trade Campaign, and we served a 5 course chocolate tapas dinner.
Receipts in the KoffieTheeCacao Magazine
The 21st of July we organized a tasting of great chocolates from Peru: one of the most special chocolate countries. We ended the evening with pisco sour and ceviche. It was nice!!
The 19th of May we organized the 2nd origin chocolate “living room” dinner:
– Cold Cucumbersoup with chocolate nibs
– Asparagus with chocolate dressing
– Tiradito (Peruvian fish receipt) with yellow chili and white chocolate dressing
– Lamb with white chocolate, lavender, and dried fruits
– Pairing of chocolate, cheese and vermouth
– Profiteroles with origin chocolate sauce