Instructor: Sophia Rea
A chocolate pairing like no other hosted by Nashville's very own chocolate sommelier, SOPHIA REA. Creator of the Chocolate Pairing Guide, Sophia has curated a three-course tasting menu catered for the growing sophistication of Nashvillian palates. Port + mascarpone stuffed dates and milk chocolate square, Orange Muscat + cheesecake and white chocolate square, and Vermouth with honey goat cheese rolled in cacao nibs. Wickedly decadent. Bon appétit!
Age 21 and up.
Class Fee: $25
Materials Fee: $45 - includes the globally-sourced ingredients listed above. Students will be able to pick up their pack (ahead of the class date) from the supplied address once payment has been finalized.
Enrollment closes on Mar-1, 4 days before the class date (to ensure everyone gets their Class Materials in time).
Photo Credit: Angelea Photo - @angeleaphoto
Sophia Contreras Rea is a chocolate sommelier and former chef to entertainers and celebrities.
Hailing from a few generations of noted restaurateurs, Rea is adept in many cuisines. But her greatest professional love over the years has been providing refined chocolate tastings, in the tradition of the Slow Food movement. In 2012, Rea started Projet Chocolat, a company devoted to, in her words, “elevating the culture and enjoyment of chocolate.”With a line of elegantly-designed products, from aromatics kits to storage sleeves, Projet Chocolat helps celebrate the pleasures of tasting chocolate rather than just merely eating it.
“Chocolate is more complex than we know,” Rea says. “And I'd like to help teach people how to slow down, understand where chocolate really comes from. I think there's joy in chocolate. And what could be better than to bring joy, happiness, something wonderful, something beautiful into people's lives? That's where I'm coming from with Projet Chocolat. That's my goal.”
Bill Demain, contributor to Mojo, Classic Rock and Entertainment Weekly.
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