This Easter, join Anne Moorhead and Richard Markham, founders of KokoMana, an ethical cocoa and chocolate making company in Fiji, and dive in the sticky end of our favourite go to food.
In these workshops, you will learn the essential step of tempering chocolate using the tabling method on a marble slab. You’ll use the molten chocolate in a choice of moulds to make chocolate leaves, shells, banksia cones, and other edible pieces moulded from nature. While the chocolate sets, you will be able to explore all aspects of small-scale, ethical chocolate production, and have the chance to taste the difference between fine-flavour, single-origin chocolate and mass-produced commercial chocolate.
And you’ll have some completely unique, ethically sourced chocolates just in time for Easter!
For this event we are offering an adult workshop and a child friendly one. Tickets are limited and will sell out quickly!
Participants will be supplied with Jasper & Myrtle's small-batch, fine-flavour chocolate, hand-made from ethically traded cocoa from the Pacific region (Bougainville). Note: we will be using 66% dark chocolate.
Saturday 5 April 10 - 1pm
Thursday 10 April 10-1pm
$130 per person - this includes chocolate and all materials
3 hrs
Questions
Email the Gallery: gallery@shoalhaven.nsw.gov.au, or phone:4429 5444.
Anne Moorhead and Richard Markham established KokoMana, a small social enterprise near the seaside town of Savusavu in Fiji, in 2018. Richard manages the cocoa farm, an environmentally friendly agroforestry plantation set in the tropical rainforest, while Anne oversees chocolate production in the small on-site chocolate factory. Anne has also been exploring chocolate as a creative material for several years, inspired by the beauty of Fiji's rainforest, and more recently by the very different but equally spectacular Shoalhaven environment, where Anne and Richard also have a home