Chocolate Safari: A Tasting Journey

With DIY kit delivered to you

Enjoy an online chocolate tasting Journey through Passport to Cacao.


Coeur de Xocolat
Coeur de Xocolat
5.0 (20)

70 mins Class size 10 to 300 guests       £69 (PayPal Pay in 3 available)

How it works


Request your preferred time
We'll send a ClassBento Box to you (a Kit with what you'll need). Shipping in the UK is free, and it should arrive within 2-4 days. We ship nationwide.
Enjoy the online class - after booking, you'll get a link to join the interactive class.
Join award-winning chocolatier, chef, and author David Greenwood-Haigh for a live guided Chocolate Safari® inspired by his new book, Passport to Cacao.
This immersive online experience takes you beyond simply eating chocolate. Through a curated tasting flight, stories from cacao-growing regions, and first-hand insight from David’s travels and work with farmers, makers, and communities, you’ll discover how origin, fermentation, processing, and culture shape the flavour of chocolate.
Using David’s five-senses tasting method — Look, Touch, Listen, Smell, and Taste — you’ll learn how to recognise aroma, texture, acidity, sweetness, bitterness, and finish while comparing chocolates from different origins.
Along the way, David will bring selected stories and themes from Passport to Cacao to life, connecting the chocolate in front of you with the people, places, and landscapes behind it.
This is part tasting, part storytelling experience, and part journey into the world of cacao.
What you’ll learn:
  • How cacao travels from pod to finished chocolate
  • Why origin has such a powerful effect on flavour
  • How fermentation and roasting influence what you taste
  • How to taste chocolate more confidently
  • How professional tasters describe aroma, texture, and finish
  • Why cacao is much more than just a raw material for confectionery
  • Stories from some of the places and people featured in Passport to Cacao
No previous chocolate knowledge is required.
What you'll get in your kit
Your experience includes:
  • A curated single-origin chocolate tasting flight
  • A guided live Chocolate Safari® with David Greenwood-Haigh
  • Tasting notes and sensory guidance
  • A signed copy of Passport to Cacao
  • The opportunity to ask questions throughout the session
Where available, your copy of the book can also be personally signed with your name or a short message.
What you'll need
  • A glass of still water.
  • A plain cracker or piece of bread for palate cleansing.
  • A quiet place where you can concentrate on aroma and flavour.
  • Your tasting chocolates ready before the session.
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Your teacher

Coeur de Xocolat
Coeur de Xocolat

5.0 (20)

David Greenwood-Haigh is an award-winning chef, chocolatier, international chocolate consultant, educator, and creator of Chocolate Safari®.
His work has taken him from professional kitchens and judging tables to cacao farms, chocolate factories, universities, and hospitality schools around the world. He has worked with growers, makers, students, and food professionals across Europe and West Africa, building a deep understanding of cacao from origin to finished chocolate.
David is also an experienced international food judge and chocolate educator, with a particular interest in flavor, sensory evaluation, sustainability, and the people behind cacao.
His book, Passport to Cocoa: Stories from the Chocolate Road, brings together those journeys, encounters, and discoveries.
In this class, David combines expert tasting guidance with first-hand stories from the cacao world, making the experience as much about people, place, and culture as it is about chocolate.
Expect a relaxed, engaging session with plenty of opportunities to ask questions, taste carefully, and discover chocolate from a completely different perspective.
Chocolate Safari®: Taste • Discover • Connect.
A safari of the senses, that can take you across continents and into the heart of a narrative that reaches back for millennia. It's a story of distant shores, of discovery and adventure.
I have spent the last fifteen years sharing my chocolate story and changing many perceptions along the way with my well-refined sensory analysis of chocolate. My life’s ambition is to set up a sustainable, ethical, and profitable cocoa cooperative in Haiti to use some of the island’s fantastic growing conditions and boost a fragile economy.
We adapt our products and workshops to the occasion, season, and of course the customer’s request, to have a great chocolate celebration. Our goal is to spread the wonders of chocolate all around us.

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2026-09-04 15:00:00
class 1E57MXLBSX b30fa37a8c654059964d2a78c24cea95 1 production london London London GB london