The workshop, titled 'Flavors of Mexico', will offer an immersion into the Bean to Bar chocolate-making process. Alfredo Marrero, a master pastry chef and chocolatier at the helm of Boutique Relieve, will guide attendees through the process, from bean selection to the final bar.
The experience will include an exhibition on artisanal manufacturing, an explanation of cacao grown in Canary Islands, and a guided tasting of seven different origins, including one from Mexico. Participants will also sample pastry creations made with Bean to Bar chocolates from various origins.
It will be a sensory journey to learn to identify their aromas, flavors, and textures, and to discover how territory and artisanal process define the personality of each cacao.
Boutique Relieve, a family pastry shop founded in Tenerife in 1988, is known for its commitment to tradition, innovation, and the quality of raw materials. Alfredo Marrero, trained at the School of the Guild of Pastry Chefs in Barcelona, directs production and leads the first Bean to Bar workshop in the Canary Islands.
The activity, organized by Espacio Moona, will take place in two sessions on September 12, 2026, with a limited capacity of 10 people per session and a cost of 25 euros.
