Chocolate lovers rejoice, TASTEjcoco is celebrating the diversity of chocolate culinary fusions this summer by hosting three chocolate-inspired workshops.
jcoco is another brand of Seattle Chocolate that uses chocolate as culinary inspiration.
The three workshops will be held on July 19, Aug. 23 and Sept. 20 and will take place at the Seattle Chocolates factory in Tukwila on Andover Park West.
According to Rachael Brister, public relations for jcoco, each workshop is unique in it’s own way.
‘They’re learning different takes on utilizing jcoco chocolate in the kitchen,” Brister said.
She said these chefs are sought out specifically for experience likes these workshops to get people the best experience possible.
“(They were) trying to find culinary experts who also have their own following and who are also doing innovative and interesting things in their fields. Like to be able to incorporate chocolate in all these different ways. They wanted to find people that were innovators,” Brister said.
For the first workshop, attendees will work on cocktail making with Damon Bomar of Brown Liquor Cocktail Company. He will teach everyone how to incorporate chocolate with cocktails, Brister said.
“It’s not very common to find cocktails with chocolate, unless it’s like a dessert or super sweet and I think this is sort of elevating that and taking it to the next level,” she continued to say.
The second workshop will be a little more traditional. Lauren Ko of Lokokitchen will explain how to make chocolate incorporated tarts, a press release from jcoco said.
The third and final workshop will be on the more savory side of the culinary spectrum. According to the press release, Linda Miller Nicholson of SaltySeattle will teach those attending how to make savory chocolate pasta.
On top of the workshops, Brister said attendees will also be able to enjoy an “abbreviated” tour of the chocolate factory, will be able to eat a lot of chocolate and she said she thinks they even get a gift bag of chocolate.
Brister said these workshops are unique because of these chefs and culinary experts perspectives are on chocolate.
“I think it’s taking chocolate and putting it in the culinary space, which is what jcoco Chocolate is really about. It’s culinary inspired chocolate and finding it in unexpected places,” she said. “I mean that’s what’s unique of them, the subject matter and sort of the utilization of chocolate in all of these interesting and different ways in the culinary space.”
There are still openings for all three of the workshops, but space is very limited, Brister said. There is only room for 22 people per workshop.
Each workshop will start at 6:30 p.m. and end at 8:30 p.m. and will cost $40 per person for the July workshop and then $65 per person for the other two.
“This is the first time that they’ve done this. If it goes well I can see it being more of an annual series. It’s a way to sort of celebrate chocolate in the summer,” Brister said.
To purchase tickets, go to https://www.jcocochocolate.com/summer-series-2018/.