Learn how to make direct trade bean to bar chocolates in this fun and 2.5 hr class using direct trade cacao ingredients (farmers paid directly without third party which gives them the most amount of money).
This includes:
direct trade single origin cacao beans
Alternative sugars : coconut, maple
local herbs
Hands on roasting, peeling, and grinding
molding and decorating with inclusions
packaging and design
This is a beginner level class that adults and children can enjoy.
Price is per person
Max group: 11
Location: provided after sale
Christina Kim is a chocolate-making teacher, cacao artisan, and founder of Secret Cacao Garden. She has taught seed-to-bar chocolate-making workshops for children and adults in Washington and internationally in Peru, combining education on cacao history, agriculture, wellness, creativity, and direct-trade sourcing.
Her work includes collaborations with cacao farmers, agricultural communities, and Indigenous groups in Peru, including the Asháninka people cacao producers in Satipo through partnerships with Collective Bean Peru. Christina has also shared cacao education connected to Peruvian agriculture, heirloom cacao, and ethical sourcing practices through workshops, cultural exchanges, and community events.
Her international teaching work in Peru includes collaborations with cacao farmers, agricultural communities, and Indigenous cacao producers, including the Asháninka people in Satipo through partnerships with Collective Bean Peru and La Rioja Escuela. Christina also participated in cacao and chocolate educational programs with the Instituto de Desarrollo Agroindustrial (INDDA) at Universidad Nacional Agraria La Molina alongside chocolatier Renzo Yachachín, sharing knowledge about heirloom cacao, fermentation, ethical sourcing, and seed-to-bar chocolate production.
In Washington, DC, Christina has led cacao and chocolate-making experiences at venues including Eaton Workshop and The Chocolate House DC, teaching participants hands-on roasting, peeling, grinding, molding, and decorating techniques using ethically sourced cacao. Her classes blend art, culture, wellness, and traditional cacao knowledge in an accessible way for both beginners and experienced learners.
Christina holds degrees from Columbia University and Johns Hopkins School of Nursing, and integrates psychology, wellness, and community education into her cacao teaching philosophy.
Learn how to make direct trade bean to bar chocolates in this fun and 2.5 hr class using direct trade cacao ingredients (farmers paid directly without third party which gives them the most amount of money).
This includes:
direct trade single origin cacao beans
Alternative sugars : coconut, maple
local herbs
Hands on roasting, peeling, and grinding
molding and decorating with inclusions
packaging and design
This is a beginner level class that adults and children can enjoy.
Price is per person
Max group: 11
Location: provided after sale
Christina Kim is a chocolate-making teacher, cacao artisan, and founder of Secret Cacao Garden. She has taught seed-to-bar chocolate-making workshops for children and adults in Washington and internationally in Peru, combining education on cacao history, agriculture, wellness, creativity, and direct-trade sourcing.
Her work includes collaborations with cacao farmers, agricultural communities, and Indigenous groups in Peru, including the Asháninka people cacao producers in Satipo through partnerships with Collective Bean Peru. Christina has also shared cacao education connected to Peruvian agriculture, heirloom cacao, and ethical sourcing practices through workshops, cultural exchanges, and community events.
Her international teaching work in Peru includes collaborations with cacao farmers, agricultural communities, and Indigenous cacao producers, including the Asháninka people in Satipo through partnerships with Collective Bean Peru and La Rioja Escuela. Christina also participated in cacao and chocolate educational programs with the Instituto de Desarrollo Agroindustrial (INDDA) at Universidad Nacional Agraria La Molina alongside chocolatier Renzo Yachachín, sharing knowledge about heirloom cacao, fermentation, ethical sourcing, and seed-to-bar chocolate production.
In Washington, DC, Christina has led cacao and chocolate-making experiences at venues including Eaton Workshop and The Chocolate House DC, teaching participants hands-on roasting, peeling, grinding, molding, and decorating techniques using ethically sourced cacao. Her classes blend art, culture, wellness, and traditional cacao knowledge in an accessible way for both beginners and experienced learners.
Christina holds degrees from Columbia University and Johns Hopkins School of Nursing, and integrates psychology, wellness, and community education into her cacao teaching philosophy.
