WHAT'S ON

HOT CHOCOLATE HISTORY

On Saturday 19th & 26th

& Sunday 20th & 27th September, all day.

 

We'll be celebrating "The History of Hot Chocolate" with a video screening focusing on the relations between Britain, West Africa and the Caribbean. Referencing works and beliefs of physicians and historians since the 17th century, it will illustrate the different uses and health benefits of cocoa.

 

A complementary Jamaican cocoa tea (spicy hot chocolate) will be served to all the drop-in workshop participants, and non-spiced one for children;

 

You can book your own table for our drop-in workshops by email, (max 6 / table),  anytime between 11.30am and 5.30pm (1h slot); places are limited due to Covid-19.

Price: £22 for one adult + 1 child; extra child £9.50, extra adult £12.

(More info on the drop-in workshop here)

 

We'll also post a link to watch the video online from the Saturday 19th to the Sunday 27th Sept, if you can't make it to the Chocolate Museum.

WORLD COCOA & FARMERS' DAY

Saturday 3rd October

SETTING THE BAR Special Screening:

Thank you for your donations on the day

Director Tim Shephard tells the story of chocolate from bean in the Amazon to bar in high-end cafes and stores. The film will follow a group of craft-chocolate makers as they venture into the Peruvian jungle to strengthen direct relationships with farmer communities and identify new kinds of cacao to bring to market. It will explore the economic realities of farmers and artisans, and capture the passion and sense of adventure of this inspiring group of people.

 

CHOCOLATE PAINTING: Laura Reiman will perform a live painting with chocolate on canvas :

 

Laura paints cocoa farmers and chocolate makers from all over the world with pure chocolate on canvas. She wants to make the faces behind the chocolate we consume visible with this collection of painted chocolate portraits. Just like human beings, the chocolate they are painted with ages, transforms, sometimes gets damaged. It makes the portraits vulnerable. But most of all the portraits show human beings from all parts of the world with their own dreams, life struggles and aspirations; all connected through chocolate.

DROP-IN WORKSHOPS on Weekends only

Drop-in is a diy chocolate making session where you will make chocolates on your own following instructions with the help of our assistants on site.

On Saturday and Sunday 11.30am to 5.30pm; More info here

 

We usually don't take booking, but under the circumstances, you can now book to ensure seating without waiting. Pls email us using the button below;

CHOCO-TALE on Weekends only

ChocoTale is a chocolate filled interactive tasting trail (using Gamar App). Following the history of the cacao bean, from the Mayans all the way to current day chocolateering, you can now experience a sensory-stimulating journey through the evolutionary world of chocolate, with our special tasting gift box including 13 different chocolates from Mayan traditions to modern artisan chocolatier, Melange Chocolate in Peckham;

On-going Chocolate Jewellery Exhibition by KRIWO

 

Visual artist Kristiane Wolf will exhibit and sell her amazingly sexy chocolate earrings at the Chocolate Museum. They are an expression of the natural forms that occur while using dripping techniques - much like Jackson Pollock did with paint.

Her wonderful creations will melt when worn on the skin so they are meant to be eaten before they do!

To learn more about KRIWO's art projects have a look at the artist's website here:

http://kriwo.com/

On-going chocolate sculpture exhibition by Hatzidakis Emmanouil

CHOCOLATE SCULPTING EXHIBITION

"Chocolate feelings" 

Hatzidakis Emmanouil  is a creative, enthusiastic, hardworking pastry chef with a passion for food and lots of experience working in busy hotels and pastry shops in Greece. At the age of 16 he studied at SCHOOL OF TOURIST PROFESSIONS in CRETE and since then he has always known that being in a kitchen, preparing amazing pastries for others, is where I want to be. After completing his apprenticeship in 1995 he worked in a number of pastry stores before starting to hotels, where he was employed for over twenty years as pastry chef at a busy four and five stars hotels. He is very efficient and it was here that he developed a much more productive system of pastries prep, which was commended by the chef de cuisine. He also gained experience in managing, staff rosters, pricing and ordering for a large establishment. His specialty is chocolate desserts and decoration, which he has won a number of prestigious awards in Mediterranean Competitions. Last years he organized several "Chocolate" charity exhibitions all around Europe collected money for several Non-profit organizations. 

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