Massive leaps ahead in the knowledge of coffee professionals has been a wonderful feature of the third wave cafe. But…do we do the same with our hot chocolate? How is it roasted…is it roasted? Is it fermented? Is it naturally sweet, what’s the sugar content? At Prufrock we are ready to admit, we don’t know much about this wonderful product and have found some wonderful people that do know an awful lot about it.
Spencer Hyman and Lizzie Cuddy from Cocoa Runners and James Hoffmann, WBC Champion who really needs no introduction will come to Prufrock to set up an extremely structured tasting and lecture that will walk you through the whole cocoa chain from farm to cup. Chocolates have been selected from the best of some 100bean to bar chocolatiers cocoa runners bring into Europe so you will taste chocolates that emphasis Fermentation, terroir, drying, roasting and. conching.
This is super special and we hope you can make it in. Spencer, and James Will field a Q and A session once we finish the talk/tasting and so bring any of those unanswered questions you you might be hoarding (we’ve got lots). No spicy food the night before ;D and let’s get together and unravel the mysterious world of chocolate and get the capital’s hot chocolate offering and our chocolate knowledge up to the level London’s exacting standards have reached for our coffee service.