Line-Up

Workshops

Exhibitor workshops

Saturday, August 4, 2018

  • 11:00 am - "Land of Origin: Belize" (Amando Choco, Belize)

    An introduction to Belize and its Mayan culture, which is closely linked to cocoa. What are the roots of Mayan cocoa cultivation, what did they produce from it and what is the importance of cocoa in today's travel destination Belize?

  • 12:00 am - "Raw vs. roasted - What is it about raw cult?" (Raaka Chocolate)

    A direct comparison between chocolate with raw and roasted cocoa beans: Are there health, cultural and taste differences, and where are these? What are the advantages of one processing method to the other?

  • 01:00 pm - "Keep Calm and Eat Bean To Bar Chocolate - EuroBean!" (Choco Del Sol)

    Past, present and future: the organisers of the EuroBean Chocolate Festival present the intentions, aims, history and future of the festival. Here, the visitor learns exactly what we want to achieve with the festival, how everything began and how the journey continues.

  • 02:00 pm - "G.E.E.T. - Healthy, Honest, Real and Transparent" (Zotter Schokoladen)

    From 30 years of chocolate experience Josef Zotter recounts how it is possible to master the balancing act between transparency and success. How do you manage a healthy, honest, genuine and transparent, yet large and successful company?

  • 03:00 pm - "The way to the bean-to-bar manufactory" (Tafelwerk Schokoladen)

    What is the path from an interested, passionate EuroBean Festival visitor to the founder of a BeanTo-Bar manufactory? The newcomer Tafelwerk talk about exactly this route and give tips on how to establish your own chocolate factory.

  • 04:00 pm - "Ka'Kaw - the traditional drink of the Maya" (Cordelia Choco, Bezile)

    Cordelia Cho, a native Maya from Belize, is strongly committed to the Mayan women's community in her country and introduces the traditional Mayan drink to visitors at the EuroBean Festival: Ka'Kaw. How is it produced and what are the health benefits? With tastings, of course!

Sunday, August 5, 2018

  • 11:00 am - "When is chocolate really good?" (Edelmond Schokoladen)

    The Spreewälder Schokoladenmanufaktur reports on the traditional artisan production of Bean-To-Bar chocolate. What are the right ingredients and what does production look like without industrial machines and additives?

  • 12:00 am - "Ka'Kaw - the traditional drink of the Maya" (Cordelia Choco, Bezile)

    Cordelia Cho, née Maya from Belize, is strongly committed to the Mayan women's community in her country and introduces the traditional Mayan drink to visitors at the EuroBean Festival: Ka'Kaw. How is it produced and what are the health benefits? With tastings, of course!

  • 01:00 pm - Book presentation: Bean to Bar (Dandelion Chocolate)

    Greg D'Alesandre of Dandelion is here to present Dandelion's book "Making Chocolate": the standard work for making chocolate from home. It contains tips, recipes and stories about chocolate production for connoisseurs and future producers.

  • 02:00 pm - "How does chocolate finally become fair?" (Inkota)

    Inkota reports on her work for fair treatment of the raw material producers of chocolate - the farmers of cocoa beans. How is fair trade organised and monitored? Inkota takes care of exactly these questions and uncovers grievances.

  • 03:00 pm - "Warum muss es Bean to Bar sein?! Why Bean-to-Bar!?" (Manoa Chocolate Hawaii)

    What are the advantages of bean-to-bar chocolate production for producers, consumers and cocoa farmers? Dylan from Manoa Chocolate explains all the benefits of bean-to-bar chocolate and why it is so important to everyone involved.

  • 06:00 pm - Gewölbe: Fairwind mit Rum & Chocolate


 

Tastings

Saturday, August 4, 2018

  • 03:00 pm - "Raw Chocolate"
  • 04:00 pm - "Advocaat"& Chocolate
  • 05:00 pm - Fruit of the EuroBean - Chocolate with fruit 
  • 06:00 pm - Fairwind with rum& Chocolate

Sunday, August 5, 2018

  • 01:00 pm - EuroBean Milky Way (suitable for children)
  • 02:00 pm - Spices and Cocoa - (Direkt vom Feld)
  • 03:00 pm - Black& Heavy (80% and more)
  • 04:00 pm - Gin &] Chocolate

 

Yoga for Chocolate Lovers

The yoga practice originated in India about 2500 years ago and has also established itself in Europe and America in the last decades. It combines systematic and holistic exercises for body and breathing, mental training, relaxation techniques and meditation:
Arrived, get rid of everyday life, let go of tension. Refresh body, mind and senses to open up to enjoyment and variety.

Our morning yoga practice in the South Kennel invites you to do so, because yoga in the morning drives away sorrows and calories before they arise. :)

www.yoga-inspiration.de

Yoga Figur

 

Herbal Workshop with Grit Tetzner

What do chocolate and herbs have in common? A healing effect on the human body!

The harmonious combination of bitter cocoa and selected herbs, such as curcuma or cardamom, has always had a long tradition in the chocolate trade and is therefore no longer a rarity today. This is exactly where herbal fairy Grit Tetzner comes in. She is an experienced phytologist and shows you at EuroBean which medicinal plants are available along the way and how to use them.

Participation fee: 4 Euro

Heilpflanzenkunde
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