Chocolate and coffee are some of our favorite (not to mention staple) food and drink choices. When we saw that Phil & Sebastian Coffee Roasters was hosting a coffee and chocolate pairing class, we were definitely intrigued and knew we had to sign up. The class has room for 8 people at its Marda Loop location (2043 33rd Ave SW) and we were lucky enough to get a spot!
Our class which began at 6:30pm had 7 people and was hosted by head chef, Leslie Morrow and supported by the events manager, Brynne Steinbrenner. We were first given some history on the origin and initial users of cocoa - it was interesting to learn that cocoa was used by the Mayan and Aztec people in drink form as far back as 1900 B.C.! We even got to try a sample of chocolate that resembled the form it would have been in hundreds of years ago. The chocolate had pockets of cane sugar and was a rough texture. We learned that this was because there were no processes that long ago which could refine the texture or smooth out the chocolate evenly.