Step Into the Art of Chocolate Mastery

HIGHLIGHTS

The science of taste and aromatics, craft and bean-to-bar artistry.

👥 : 2 - 5 people

💬 : Russian and English

🎤 : Daria Tolstikova

🕒 : 5 hours

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WHAT AWAITS YOU...

  • In this master class, you’ll follow the entire cocoa journey—from raw bean to your own chocolate creation. You’ll learn how flavor is formed at each stage, and why real chocolate is not just a treat, but a craft and a multifaceted science.
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THE PROGRAM

  • Act I

    Cocoa Beans: Understanding Terroirs


    Explore how climate and geography shape the flavor profiles of cocoa beans. Learn about key varieties including Criollo, Forastero, and Trinitario, followed by a blind tasting of both roasted and raw beans to experience their distinct characteristics firsthand.

  • Act II

    Roasting & Unlocking Aroma


    Watch a live demonstration of the roasting process and discover how controlling temperature and timing brings out the unique aromas of cocoa beans.

  • Act III

    Crafting Cocoa Mass


    Experience grinding cocoa beans in a melanger to produce authentic cocoa mass. Learn the bean-to-bar chocolate process by blending cocoa mass with sugar and butter, and create your own personalized recipe.

  • Act IV

    Tempering: The Science of Chocolate Structure


    Discover what tempering is and why it’s essential for perfect chocolate. Get hands-on experience working with chocolate at various temperatures and explore the process of crystallization.

  • Act V

    Finale: Craft Your Own Mini Chocolate Bar


    Select your favorite spices, zest, nuts, berries, and other ingredients to customize your chocolate. Pour your creation into molds, decorate it, then sign and package your unique chocolate bar.

HOST

DARJA TOLSTIKOVA

Masterclass Host

Co-Founder of TËRT & Master of Kakao


Darja is a cacao flavor expert who uncovers the unique character of each bean.

With deep knowledge and a sensory-driven approach, she guides guests through the art of tasting, unlocking cacao’s most extraordinary aromas.

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Feedback

  • “I never imagined cocoa beans could have such different flavors depending on the region. The blind tasting was eye-opening, and creating my own chocolate bar with spices and orange zest was the highlight! This was not just a workshop, but a real journey into the world of chocolate.”

    — Anu K., Tallinn

  • “As someone who usually just eats chocolate without thinking, this masterclass changed everything. Learning about tempering and then actually trying it myself made me appreciate the craftsmanship. Now I can say I’ve made bean-to-bar chocolate with my own hands.”

    — Mart P., Tartu

  • “The atmosphere was amazing — both fun and educational. Watching the roasting process live and feeling the aromas develop was unforgettable. I loved how personal the experience was, especially choosing my own toppings for the mini bar. Perfect mix of science, craft, and creativity!”

    — Liis R., Pärnu

Photos

  • Terms & Conditions

    • Cancellations must be communicated at least 24 hours before the booked masterclass; otherwise, the payment is non-refundable.
    • Payments are also non-refundable after participation in the masterclass.
    • By booking, the customer accepts these conditions.