As a part of our 2021 Empowering Chocopreneurs© series Equipment Basics, we are excited to bring the webinar on "How to use Melangers" by Chef Mayari Castellanos, who is multitalented - a teacher, award winning chocolate maker, archeologist & more.
She has represented Mexico since 2010 in different national and international scenarios with her line of chocolate bars, spreading the history of cocoa, the evolution of cocoa to chocolate and more. Kakaw Museo has been a participant in numerous exhibitions inside and outside Mexico. She has given lectures at the world's largest chocolate events since 2010 including Salon Du Chocolat in its different venues such as Paris, Madrid, Brazil. She has also been an exhibitor at the Eurociocolate, Italy as well as chocolate festivals in Central America. She is a participant and speaker of the Salon Chocolate México, Cacao Festival del Chocolate Tabasco. MX, Salon Gourmet, to name a few.
Mayari has also taught several of CocoaTown's bean to bar workshops in India, Mexico and USA.
Mayari wants to spread the enormous historical and cultural legacy of cocoa, the importance of this sacred fruit for the pre-Hispanic indigenous peoples. She is passionate about the Mayan traditional arts.
Join Chef Mayari and CocoaTown as we explore this important piece of the bean to bar process on Saturday January 16, from 12 noon - 2 pm Atlanta time. Please note the new time for this webinar.
Register to get webinar recording - https://forms.gle/hFATB5smGxSZnozb7