We pass different sensations… stopping to inhale through the nose and exhale through the mouth leaving that the chocolate takes our temperature and guide us along a route in our mouth that finally let us manifest the different flavors (sour, bitter, sweet, salty). To the ear we have the crack produced by the cut of the chocolate pieces.
Once some knowledge is incorporated we began to taste KAKAWA bonbons to acknowledge different esthetics in blends and fills as well as designs that break the traditional concept of bonbons making.
Learn to recognize complex bonbons and the quality of them.
The end of the tasting is a chocolate marinated with wines, liquors and beers, tee and coffee chosen according to the different meetings.