Line-Up - Tastings and Workshops - 2019

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Tastings & Workshops

This year we are again planning exciting workshops, lectures and tastings to immerse you in the world of cocoa and chocolate and experience it with all your senses.

Exhibitor workshops

Saturday, August 3rd 2019

  • 11:00 am - ""Mission Zero: We trade sustainably" (Choco Del Sol)

    Choco Del Sol shows concrete ways for sustainable thinking and trading in private and business day-to-day life. The aim is to anchor sustainability as a self-conception deeply in society.

  • 12:00 am - "Transparent cocoa trade" (Uncommon Cacao)

    The prosperity of farmers is an important component of good chocolate. Emily Stone reports on the work of Uncommon Cacao in Belize, Guatemala and Colombia.

  • 01:00 pm - "Make Chocolate Fair" (INKOTA Network)

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

  • 02:00 pm - "When is chocolate really 'good'?" (Zotter Schokoladen)

    "G.E.E.T." HEALTHY, HONEST, GENUINE AND TRANSPARENT.
    Julia Zotter reports how she manages to run a healthy, honest, genuine and transparent, yet large and successful company. 

  • 03:00 pm - "The truth about Belgian chocolate" (Mike&Becky)

    Belgium is known worldwide for its pralines and milk chocolates. But under the label 'Belgian Chocolate' 95% of the chocolates are sold in supermarket quality. Mike&Becky explain.

  • 04:00 pm - "We sail into the future" (Timbercoast)

    With its freighter Avontuur, Timbercoast is committed to clean sea transport and raising awareness about the environmental degradation caused by the shipping industry. The aim is to build a modern freight sailing fleet.

Sunday, August 4th 2019

  • 11:00 am - "Raw and Vegan. Why?" (CocoCaravan)

    More and more people are interested in a raw vegan diet. Find out what is behind a raw food diet and what needs to be considered.

  • 12:00 am - "How to create fine flavour chocolate?" (Chocolate Tree)

    Chocolate Tree's mission is to produce fine flavoured chocolate while protecting biodiversity and rewarding farmers with a real premium for their traditional cocoa crops.

  • 01:00 pm - "KEEP CALM AND EAT BEAN TO BAR CHOCOLATE" (Eurobean Festival Organizers)

    Past, present, future: the organizers of the EuroBean Chocolate Festival present the intentions, goals, history and future of the festival.

  • 02:00 pm - "Land of Origin: Hawaii" (Mānoa Chocolate Hawaii)

    An introduction to the island of Hawaii and its Polynesian culture. Dylan Butterworth talks about the roots of cocoa cultivation and its role today.

  • 01:00 pm - "From Manager to Chocolate Maker" (HERUFEK)

    Michal Herufek gives up a secure career as a manager and starts again from scratch. He becomes a chocolate maker and is now regarded as one of the best in the Czech Republic. Learn about his story here.

  • 04:00 pm - "Make Chocolate Fair" (INKOTA Network)

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




Tastings

Saturday, August 3rd, 2019

  • 11:30 am - EuroBean Chocolate of the Year
  • 01:00 pm - "Raw Chocolate Tasting
  • 02:30 pm - Fruit Chocolate Tasting
  • 04:00 pm - Egg liqueur & Chocolate (Eierlikörz)*
  • 05:00 pm - Spices & Cocoa (Direkt vom Feld) - in the workshop room
  • 05:30 pm - Rum & Chocolate (Timbercoast)*

Sunday, August 4th, 2019

  • 12:00 pm - Milk Chocolate (ideal for children)
  • 01:30 pm - Black & Heavy (80% and more)
  • 03:00 pm - Spices & Cocoa (Direkt vom Feld)
  • 04:30 pm - Whiskey & Chocolate (Jan Weiße, Cigarrencontor Chemnitz)*

*Tastings with alcohol have a fee of ~10€ depending on the organizer.


 

Yoga for Chocolate Lovers

The yoga practice originated about 2500 years ago in India and has also established itself in Europe and America in the last decades. It systematically and holistically combines exercises for body and breathing, mental training, relaxation techniques and meditation:
Arrived, taking the everyday life off, let tension drop. Refresh body, mind and senses to open yourself completely to pleasure and diversity.

Our morning yoga practice in the Südzwinger invites you to do this, because yoga in the morning dispels sorrow and worries (and calories before they arise). :)

www.yoga-inspiration.de

Woman doing yoga on a meadow

 

"Always following the red nose" - ClinicClowns

"Always following the red nose" the clown stumbles through his world. Full of curiosity and with an open heart. For a while, exploring the world around us with his nose on the nose - ClinicClowns Susanne (Madam Schnöck) and Stephan (Oleg) from "Praxis Kullernase" in Chemnitz invite young and old to do so.


Saturday, 2.00 pm (60 min)

© Photo: Clinic Chemnitz

praxis-kullernase.de

Praxis Kullernase - ClinicClowns

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

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