Chocolate Making MasterClass - The Hive

The Chocolate Lab at The Hive is my working kitchen, where Faraway's beans become bars. For one evening, it is yours.

Over two hours we move through the whole craft, from raw bean to finished bar. You will taste single origin chocolate from origins such as Venezuela, Ecuador, and Peru, and learn to read the flavor of a place in a single square. You will learn to temper, the step that gives chocolate its snap and its shine. Then you will flavor and mold your own bars to take home.

I come to this honestly. My family has made chocolate since 1865, and I spent my early childhood in Venezuela, near the cacao itself. I cooked in Michelin kitchens before giving myself fully to this craft. What I have learned, I am glad to hand to you.

The group is small by design, so the evening feels less like a…