Cocoa Basic Pleasure with history
From the bean to the signature drink
The course in detail Contents and overview
In this seminar, you will learn about the multifaceted history of cocoa - from a means of payment and ritual drink of the Mayas and Aztecs to the trend product of our time.
You will learn how high-quality drinking chocolate is made from cocoa beans and which factors determine its quality. In addition to the preparation of classic variations, you will discover creative recipe ideas that surprise and delight - from purist and sophisticated to modern and innovative.
- Target group: Bakeries, cafés, creative gastronomy concepts
- Duration: approx. 90 minutes
- Format: Face-to-face seminar or interactive webinar
- Level: Beginners and professionals with an interest in innovative beverage concepts
Target group Who is the course suitable for?
The seminar is aimed at anyone who wants to use cocoa to expand their range and inspire their guests. Whether bakeries and cafés that want to offer their customers new moments of indulgence or gastronomy concepts that rely on creative drinks:
This seminar provides practical knowledge and inspiration for the use of cocoa in a variety of forms.
Your benefit
More success through
Cocoa competence
After the seminar, you will have in-depth knowledge of the origin, processing and preparation of cocoa.
You will learn how to prepare classic drinking chocolate of the highest quality and develop ideas for innovative signature drinks that will make your range unique.
This will create added value for your business and unforgettable moments of pleasure for your guests.
Your professional Joachim Kühne
SCA certified barista, innovation manager and trainer
Do you have any tips for the hot season?
"Cool drinks from the cold brew and nitro coffee universe are of course ideal for the summer. Both neat on the rocks, but also as summery mixed drinks, with and without alcohol, these are a pleasant refreshment!"
