Cacao (Theobroma cacao), whose scientific name means “food of the gods” in Latin Latin, is so much more than bars that we indulge in. The tropical evergreen tree from the Malvaceae family, grown for its edible seeds, is native to lowland rainforests of the Amazon and Orinoco River basins.
Little is known of the fabled seed once revered as nectar of the gods and traded more fiercely than gold.
Come learn, experience and indulge in the wonders of cacao with ardent cacao entrepreneur Scott Fry, Loving Earth founder and macro and raw food practitioner, chef and master blender Yoko Inoue of Shoku Iku.
Experience cacao like never before
The evening includes
Cost $108– all inclusive – tastings, chocolate and gift bags
Location: Shoku Iku, 120 High street, Northcote VIC 3070
To say Scott is obsessed with cacao is an understatement. He first discovered cacao in Chiapas in Mexico in 2003. Scott would stay on a small cacauatal (traditional Mayan cacao farm) with Jose Caballero and his family just outside of Tapachula.
He worked with Jose to help him rescue the original heirloom variety of Cacao Real de Xoconusco. It is believed to be the original variety domesticated by the Olmecs in Izapa thousands of years ago.
Scott later made his way down to the Amazon where he has now developed a long-term relationship with the Ashaninka people and has been helping them bring their fine aromatic variety of cacao criollo amazonico to market. This became Loving Earth, a regenerative chocolate company that he founded in 2007.
Scott would love all participants to deepen their understanding and relationship with the spirit of the cacao plant. Getting to know the complexity of cacao by exploring its different flavour profiles, understanding and appreciating the mythology and story of cacao cultural history and delving into how beneficial the phytonutrients within cacao can enrich our bodies.
Yoko’s true passion is to bring people together to understand the wonders of how food in general can heal, strengthen, stimulate and nourish our bodies. As master blender, chef and a strong proponent of macro and raw foods she looks at ingredients from various aspects – health, taste, aesthetic, creativity and functionality. For Yoko food is a gateway to possibilities and the right combination can be a source of enjoyment, fulfillment and nourishment.
Her fascination of the humble cacao goes beyond the sweet treat we are all so familiar with. Learn from her how to temper and create and repurpose cacao create beautiful high vibration chocolate from the cacao bean itself. You will be amazed with the possibilities Yoko will share with you and along the way she will guide you to how you can find answers with the right supplements, doses and food. You are truly in for a treat.