Chocolate Classes Chicago - Meet Dandelion's "Chocolate Sourcerer"!

Meet Dandelion's "Chocolate Sourcerer"!

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ABOUT THIS EVENT

Event Category

Food & Drink

Event Overview

Greg D’Alesandre, the guy who ferrets out prized beans from across the globe for San Francisco’s Dandelion Chocolate, is coming to share samples of his finds and sign his book. “Making Chocolate: From Bean to Bar to S’More” is a great How To book, covering tools and techniques, chemistry and cherished recipes. Price includes signed cookbook copy (a $40 value)

Minimum age

All ages welcome

Cancellation Policy

Location

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MORE ABOUT YOUR HOST

Kim Hack

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Cocoa + Co. is now the latest chapter in Kim's long and varied career.
She started out as an advertising creative before moving into brand management and consulting for Fortune 500 companies. After eight years in the wine industry, Kim began to focus on supporting sustainable agriculture through education and assistance to start-ups. She is a past chairman of the American Institute of Wine & Food here in Chicago, a mentor at 1871, and a founding member of SLoFIG, a network of angel investors working to improve the local food system.

Kim holds a BA from Dartmouth College, an MBA from Northwestern’s Kellogg Graduate School of Management and an AA in graphic art. She has received her sommelier certificate and is a frequent speaker on wine, chocolate and sustainable agriculture.

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