From bean to bar: we tried a chocolate making workshop at Luisa’s Vegan Chocolates

With the UK scoffing an estimated 536,000 tonnes of chocolate every single year, it’s clear that we’re a nation of chocolate lovers - however, that doesn’t mean we all have the same tastes and preferences. From whether you prefer milk, white or dark, to which bar you pick for your lunchtime meal deal, there are many choices to make when it comes to the chocolate we eat, yet many consumers still overlook one of the most important: sustainably made versus the mass-produced product typically found in supermarkets. 

Luisa’s award-winning vegan chocolate store is your one stop shop for sustainable chocolate in Nottingham. As well as making and selling incredible chocolate, owner Luisa hosts a number of workshops at her Sneinton HQ, inviting people to take a peek behind the wrapper, find out exactly how her chocolate is made, and of course try lots of delicious samples.

I opted for the ‘The Ultimate Bean-to-Bar Experience’, a two hour workshop (and the most popular with customers) which provides the opportunity to try a few chocolate making techniques before moulding a box of bars and truffles to take home. Underpinning the workshop is Luisa’s wealth of knowledge on the modern practices of chocolate-making across the world, from the growing and harvesting of the cacao beans themselves, to the roasting, grinding and tempering of the chocolate.

Despite what Roald Dahl had us believe as children, chocolate is not the product of oompa-loompas and eccentric men with highly questionable childminding abilities. The real origin story of sustainable chocolate is just as captivating as a children’s tale and far more inspiring.

It’s a story of cacao farmers across the world, learning how to hone their craft to grow the finest beans for chocolate making. It also tells the tale of two people with a passion for chocolate, sharing a vision to bring sustainable chocolate to Nottingham and working together to bring it to life.

Luisa’s bean-to-bar workshop takes you on a journey across continents, as you uncover the secrets of ethical chocolate making. ‘Bean to bar’ is the process at the heart of Luisa’s chocolate, which starts with cacao beans in the Solomon Islands, Madagascar, Colombia and Peru, sourced directly from local farmers. Luisa and her business partner Martin have visited many of these farmers, helping them to perfect their farming process to produce superior cacao and high quality chocolate. In return for their work, the cacao farmers are paid up to 69% more than standard Fairtrade prices.

At the workshop Luisa also reminisces on her personal journey from textiles and food tech teacher to opening her own independent business at Sneinton Market Avenues in 2018 and becoming a full-time chocolate maker.

While it may be Luisa’s name above the shop door, the venture would not have been possible without her business partner and chocolate connoisseur Martin. His long-standing career in the chocolate industry once saw him supplying the likes of Cadbury’s and Thornton’s, before he eventually moved away from what Luisa playfully refers to as “the dark side of chocolate.”

The bean to bar workshop is a guaranteed eye-opener when it comes to the stark contrast between sustainable chocolate and supermarket offerings, not just in ethics but in taste and quality. Don’t worry though, you won’t be hurled from the venue for confessing a weakness for the occasional Cadbury’s Wispa or Twirl. In Luisa’s words, “we don’t preach, we educate” and the warm and open atmosphere at her workshops reflects this judgement-free approach.

As well as learning about chocolate making, the workshop also gives you a closer look at the process in action with an exclusive tour of Luisa’s store and makery. 

Of course, no chocolate workshop would be complete without tasting. The tasting part of this experience is a treat for the senses, as Martin and Luisa guide us through a selection of Luisa’s best-selling chocolate bars, encouraging you to savour the flavours and identify the different notes within each bar.

My biggest revelation from the workshop has to be that cacao beans grown in different countries can have wildly different flavours. In fact, there are more naturally occurring flavours in cacao than wine. These differences were especially apparent when sampling Luisa’s award-winning dark chocolates - weeks later, I’m still trying to understand how the 72% Philippines chocolate could taste so strongly of berries without having a single berry in it!

While I admit I do still nip to the nearby Tesco to get my chocolate fix sometimes, I now like to keep a stock of Luisa’s chocolate at home. You really can taste the difference and that alone makes the additional cost per bar worthwhile, but knowing the story of Luisa’s chocolate has made me more determined to support sustainable chocolate practices and the invaluable work that goes on behind the scenes of this independent business.

Head to luisasveganchocolates.co.uk to find out more about the chocolate tastings and workshops on offer, or drop in to their studio at Unit 7, Avenue A, Sneinton Market, NG1 1DT. Follow @luceinnotts for more reviews on where to eat, drink and have fun in Nottingham.