Join us for our French-language Masterclass in Nantes, where we explore and deepen our understanding of everything that happens with cacao before it becomes chocolate. Participants will also visit the factory of renowned chocolatier Vincent Guerlais, whose high-quality creations delight with every bite.
Taught by Justine Chesnois, Sarah Barath, and Melanie Boty.
This 2-day Masterclass takes place inside the Ratio Cocoa Roasters factory. We’ll cover topics from cacao botany and post-harvest practices to value chain mapping and quality.
Taught by Greg D’Alesandre and Colin Hart.
Join us for a 2.5-day Masterclass on the Big Island of Hawaii. This experience offers the perfect balance of classroom learning and on-farm immersion. While rooted in the unique context of Hawaiian cacao, this Masterclass takes a global perspective — exploring the cacao value chain from origin to market and connecting Hawaii’s story to the broader world of cocoa.
Taught by Greg D’Alesandre and Colin Hart.
