We offer you a short presentation about the bean-to-bar chocolate revolution followed by a long chocolate tasting directed by Csaba Tóth (www.sjokohuset.no // https://www.facebook.com/Sjokohuset.no) chocolate connoisseur. You will learn about the similarities between a good bean-to-bar chocolate maker and an oenologist, how we taste chocolate, how you can recognize premium chocolate in supermarkets and the difference between fine and industrial chocolate. You can experience that chocolate is not just a sweet dessert but an authentic gourmet food. It is like wine in many ways; contains more than 600 different flavour components depending on the origin of the plant, type of bean and the method of processing. Premium chocolate is hardly sweet, but very delicious. The event will be like wine tasting and it will be about flavours and aromas.
The event is also a great opportunity to popularize Hungarian chocolate producers who are currently interested in the Scandinavian market.

Rsvp:until nov. 29th to mission.osl@mfa.gov.hu

Time: Thursday 6 December 2018 at. From 17.30 to 19.00.
Place: Hungary Embassy, Sophus Lies gt. 3, Oslo.