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When: Wed 22 February 2017, 19:30 – 21:30
Where: The Hopsack, Rathmines Road Lower, Swan Shopping Centre, Dublin

Join us for a hands-on evening of discovery with The Proper Chocolate Company and learn how chocolate is actually made – from the cocoa plantation to the chocolate we buy in shiny packaging.

Understand the types of cocoa beans, how to sort them, roast them and extract the precious cocoa nibs.

Delve into the science of making chocolate – see nibs getting liquefied, observe chocolate crystals and understand chocolate tempering. Activities of the evening:

  • Examine, sort and roast cocoa beans from various origins
  • Winnow cocoa beans, and collect cocoa nibs
  • Create cocoa liquor
  • Learn what goes into a bar of chocolate and how to identify quality chocolate
  • And of course, we will taste chocolate at various stages of development!

Event starts at 7.30pm. Please arrive early. The Hopsack has a Deli for anyone who would like to grab some dinner before the event takes place. Space will be reserved for Slow Food Dublin from 6.30pm.


About The Proper Chocolate Company

The Proper Chocolate Company, founded by Patrick and Kelli Marjolet in May 2016, produces bean-to-bar chocolate in micro-batches in Dublin. Their passion for chocolate making began in 2013 while living in San Francisco. Having received a bag of cocoa beans from a local small-batch chocolate maker as a gift, Patrick decided to have his hand at making his own chocolate and an intense passion ensued and endures.

Much like a winemaker seeks out the best grapes, they source the finest beans and carefully roast them to bring out their optimum flavours. When treated just right, cocoa beans release an incredible variety of savours and subtleties that you just don’t find in mass-produced chocolate.

They currently trade year-round on Saturdays at the Honest2Goodness Market in Glasnevin and at The Green Door Market at New Market Square. Their bars are also available at a few select retailers, one which is The Hopsack, with more to come on stream in the coming months.

Follow them on Twitter, Instagram, and Facebook.

About The Hopsack

The Hopsack is one of Ireland’s longest and best established health stores. It was established in 1979 by Jimmy and Erica Murray and has evolved to become one of Dublin’s best sources for organic, fairly traded, ethnic and special dietary foods. The shop is now run by the second generation of Murrays, Finn and Kate, who after the untimely death of their father jumped in to take the shop into the 21st century. His spirit of engaging with the local community and encouraging customers to take responsiblity for their health back from the conventional medical pathway lives on and will be fostered well into the future as we continue to push against the tide of increasing over-regulation of complementary and alternative therapies.

Jimmy and Erica’s commitment to living an informed and healthy lifestyle has manifested itself in a shop that has an ongoing dedication to education and advice, and in their current manifestation, with the incorporation of their own kitchen, deli and organic farm are more deeply committed than ever to engaging with the public and encouraging them to think more deeply about the foods they put in their mouths and on their families’ plates.

Follow them on Twitter, Instagram and Facebook.

Join Slow Food Dublin on 23rd October for a Foraging Walk at The Whole Hoggs Farm in Slane, County Meath. Led by our host Peter Whelan, we’ll discover what foods nature has to offer on his farmland. We’ll be joined by Theresa Storey, owner of Green Apron artisan preserve company and author of a new cookbook, Fruit on the Table (http://www.obrien.ie/fruit-on-the-table).
After our walk Theresa will present a Harvesting the Hedgerows demonstration to prepare some seasonal recipes for us to taste and Peter will share some of his products as well.

Peter Whelan runs The Whole Hoggs Farm with his wife Susan. Their herd of Irish Grazer pigs (aka Tamworths) are free to roam their 60-acre farm in Meath. The Whelans’ pork products have won a number of awards and are featured on many restaurant menus.


Theresa Storey, an environmental scientist and botanist, began running the family preserve business in the 1990s. In addition to producing award-winning, small-batch preserves, sauces, mustards, and pickles, the Green Apron also runs courses, workshops, and lectures on Sustainable Living and all aspects of kitchen gardening.


Both Whole Hoggs and Green Apron recently won 2016 Blas na hEireann Irish Food Awards. It will be a great privilege to spend a Sunday afternoon with these two dedicated advocates for Irish food.

Tickets are €15 for members/ €20 non members.


Where: Wigwam, 54 Middle Abbey Street, D1
When: 30 May 2016, 20:00 – 22:00

“What the map cuts up, the story cuts across.” —Michel de Certeau

Join us for an evening of food stories from Seoul and Oslo,Timor-Leste and Edinburgh, Mexico City and Wrocław. Drawing on his travels for the Eco-Gastronomy Project, the University of Gastronomic Sciences’ professor-at-large, David Szanto, will recount some of the remarkable food people and places he has encountered so far.

All are invited to bring their own food stories to share, from home or abroad, to expand the places that are recalled.

The Eco-Gastronomy Project is an international knowledge-exchange initiative about food and food systems. The aim is to activate a network of food visionaries, building innovation, resilience, and justice into global food systems, based on an ecological-philosophical approach to food.

This event is presented by Slow Food Dublin and the University of Gastronomic Sciences’ Eco-Gastronomy Project.