EDUCATION, TRAININGS & IMPLEMENTATION
REFRAMING
CACAO
BUILDING A NEW TASTING CULTURE
Cacao is one of the most complex and expressive plant and food there is.
Yet most professionals are only familiar with its industrial form: cocoa powder or couverture (pre-fabricated chocolate).
We help food & beverages professionals rediscover cacao — understanding where it comes from, how it is processed, how it tastes, and how it can be integrated into offerings, drinks and menus in a meaningful way.
Through structured education, guided tastings, and menu development workshops, we help cafés, chefs, and culinary schools build a clear and coherent cacao offering — rooted in origin.
WHO DO WE WORK WITH?
SPECIALTY CAFÉS & BARISTAS
PASTRY CHEFS & RESTAURANTS
CHEFS & MIXOLOGISTS
CULINARY SCHOOLS
Our programs are designed to take professionals from in-depth cacao literacy to real-world implementation. Through structured education, guided tastings, and menu development workshops, we help cafés, chefs, and culinary schools build a clear and coherent cacao offering — rooted in origin, quality, and transparency.
TRAINING PROGRAMS
CACAO FOUNDATIONS — Level 1
Theory & Practice
This introductory program builds cacao literacy through a combination of theory and guided tasting.
Participants explore:
- the origins of cacao,
- the differences between industrial cacao and origin cacao,
- and the emergence of cacao drinks as a distinct beverage category.
The course also introduces cacao’s sensory profile, functional properties, and its growing relevance for cafés and culinary programs.
The practical component focuses on cacao preparation and sensory evaluation, culminating in a guided cupping of several single-farm origin cacaos alongside flawed samples. This allows participants to connect tasting observations to the theoretical framework introduced earlier.
The program provides the essential tools to understand, taste, and begin working with origin cacao professionally.
CACAO DEEP-DIVE — Level 2
Advanced Theory & Practice
The Deep-Dive program expands the Foundations course with a deeper exploration of cacao’s biology, processing, and cultural context.
Participants examine:
- cacao botany,
- genetic diversity,
- terroir,
- and the transformation from tree to drinkable product.
The program also addresses the historical and ethical dynamics shaping the modern cacao industry.
Through comparative tastings of high-grade origin cacaos, participants refine their sensory skills and explore differences in intensity, aromatic complexity, and structure. Practical sessions also introduce both ancient and contemporary cacao preparations.
This program is designed for professionals seeking a deeper understanding of cacao and its role in modern gastronomy and beverage culture.
MASTERING CACAO — Level 1 & 2+
Professional Development Pathway
For those wishing to go further, Cacao Insights offers a progressive pathway for mastering cacao.
Combining the Foundations and Deep-Dive programs with additional tastings and applied modules, this pathway helps professionals develop the ability to evaluate cacao quality, understand sourcing dynamics, and integrate cacao into their culinary or beverage practice.
The goal is to build lasting expertise and professional autonomy in origin cacao.
Need more info regarding our training programs or services?
ADDITIONAL MODULES & SERVICES
Alongside the core programs, we offer several specialized modules that can either be integrated into the training programs or delivered as standalone services.
These modules allow professionals to explore specific aspects of cacao in greater depth depending on their operational needs.
Sensory Evaluation & Cupping
A focused training dedicated entirely to the sensory evaluation of cacao drinks.
Participants learn a structured tasting methodology adapted from professional evaluation protocols used in specialty cacao and beverage sectors.
Sessions typically include:
- guided tastings of multiple cacao origins,
- defects identification,
- the development of precise sensory vocabulary,
- and comparative exercises that highlight the influence of terroir and processing on flavor expression.
The objective is to equip professionals with the tools necessary to assess cacao quality independently and articulate its flavor profile with clarity.
Menu Design & Implementation
This module focuses on translating cacao knowledge into a practical and curated offering within cafés, restaurants, or pastry programs.
Workshops explore:
- how cacao drinks can be positioned within a beverage menu,
- how different cacao formats can be integrated into existing workflows,
- and how to balance flavor complexity with operational simplicity.
The process includes recipe exploration, preparation techniques, pricing considerations, and staff knowledge transfer.
The result is a coherent cacao program tailored to the realities of the business.
CACAO LANDSCAPE: CURATED SOURCING & SUPPLIERS
Origin cacao is produced by a wide range of makers, farmers, and chocolate producers operating at different scales and with very different philosophies.
This module introduces professionals to the current landscape of high-quality cacao producers, helping them understand the differences between sourcing models, product formats, and levels of transparency.
Through comparative tastings and discussions, participants gain insight into how different producers approach fermentation, sourcing relationships, and flavor development.
Rather than acting as a catalogue of products, this module provides a curated orientation to the producers shaping the contemporary origin cacao movement.
HOW TO COLLABORATE?
Ready to bring more depth to your relationship with cacao?
Collaborations begin with a conversation to understand your context and objectives.
Depending on the needs of your business, programs can take several formats:
- Foundational workshops
Half-day or full-day sessions designed to build cacao literacy for teams. - Applied programs
Multi-session engagements combining education, tasting, and menu development. - Institutional programs
Curriculum design and educational modules developed for culinary schools and training institutions.
All programs are tailored to your level of knowledge and operational realities.
FOLLOW-UP & SUPPORT
Beyond our trainings
Implementing a cacao program often requires continued refinement.
For clients who wish to continue the collaboration, we offer ongoing advisory support, which may include:
seasonal menu updates
recipe development
sourcing guidance
introduction to new cacao producers and products
staff refresher sessions
This allows businesses to evolve their cacao offering over time while staying connected to developments in the world of origin cacao.