Caroline Stafford is passionate about chocolate. Having made it for friends and family for years, she embarked on a journey to discover real chocolate and traveled to Colombia to learn how cacao beans are grown, harvested and processed into chocolate. The chocolate making process is part art and part science and relies on quality ingredients and a lot of patience. Caroline uses organic, ethically sourced cacao beans to produce fine flavour, small batch artisan chocolate, and established Cocoa Cookhouse in Wexford in 2017.
For Harvest Caroline will take you through the process of chocolate making, from bean to bar. There’ll also be the chance to taste the products along the way… yumm!