Participants at this annual event celebrating the diverse dining scene in historic Cambridge!
From Bean to Bonbon
Sepp Schoenbaechler of the Felchlin Chocolate Company in Schwyz, Switzerland joined us for a discussion and demonstration of "what makes a good chocolate good and a great chocolate great.". Single source chocolates, both bars and drinks, were offered for tasting. Larry Burdick also presented some of the cocoa farmers' economic concerns and the challenges for the next generation. Be sure to check here for future events.