Dive into a fun class tasting Bean to Bar chocolate paired with bold, locally roasted Vietnamese coffee!About this Event
Join us for a guided tasting that brings together two craft worlds: bean-to-bar chocolate and locally roasted Vietnamese coffee.
Chocolate maker Angi of Chocolate Spiel and coffee roaster Ikaika of 36 Streets Vietnamese Coffee will walk you through a curated pairing experience, exploring how cacao and coffee—both deeply shaped by origin, fermentation, and roasting—interact in surprising and delicious ways.
You’ll taste small-batch bean-to-bar chocolates alongside locally roasted Vietnamese coffees, learning how flavor notes shift, complement, and amplify one another. Along the way, Angi and Ikaika will share insights into their sourcing, processes, and what makes Vietnamese coffee and craft chocolate so unique.
This class is tasting-focused, approachable, and perfect for chocolate lovers, coffee nerds, and curious eaters alike. No prior experience needed—just come ready to sip, taste, and discover new favorites.
Questions about allergies? Email Angi at [email protected]. The chocolate is dairy-free but contains or may contain tree nuts and peanuts.
Event Venue
Ding Tea & 36 Streets Vietnamese Coffee, 18700 33rd Avenue West, Lynnwood, United States
USD 53.95
