We love our collaboration with Chantal Coady OBE of ROCOCO Chocolates fame. We will be hosting her and the Rococo team here at Potentino again in 2018. Chantal will be teaching you everything about making chocolate- from the raw cocoa beans to ganache-making.
There will be chocolate-infused meals (including breakfast) and workshops.
Guest chef Roberto Rossi of the Michelin-starred Il Silene will be concocting all sorts of delights in the Potentino kitchens for a special gala dinner.
Lots of love from the vines,
Alexander and Charlotte
Chantal Coady started Rococo Chocolates in 1983. Now in her fourth decade, four shops and five books later Chantal is still pioneering the movement for real chocolate, inspiring many through warm and inviting shops, delicately nuanced flavours and creative, beautiful packaging.
Amongst many other accolades, the Academy of Chocolate applauded Chantal and Rococo for ‘Changing the way People Think About Chocolate’.
One of her early customers was Joanne Harris and it is even rumoured that Chantal was an inspiration for her book Chocolat.
In 2014, after over 30 years in the business Chantal Coady was awarded an O.B.E. in the Queens Birthday Honours ‘For Services To Chocolate’.
Transfers arranged from Pisa Airport
Arrive at Potentino early Evening
Dinner cooked by the Potentino team with Rococo Ganaches
10:00 Chocolate Meditation
Theme: From Chocolate to Castle: in conversation with Chantal Coady- an in-depth chocolate tasting.
Ongoing project: From Bean to bar- making chocolate from the beginning
Workshop 15:00 17:30
Theme: Sweet and savoury ganache making- Part 1 Foraging and the
making of infusions
Chocolate Themed meal with Potentino wines paired with Rococochocolates
Workshop 10:30- 12pm
Theme: Sweet and savoury ganache making- Part 2 Making the Ganaches
Pick and mix savoury chocolate pairings
Free Afternoon: Guests may use the time to visit local sites, walk in the valley or visit hot springs, or simply sit by the swimming pool with a good book.
Cooking with Chocolate in savoury dishes- help prepare the pasta and dinner.
Workshop 14:00 to 16:30
Theme: Truffle rolling and chocolate tempering
Gala Chocolate Dinner with guest chef Robert Rossi of Il Silene 8pm
Guests depart after breakfast.
• Full board including all wines and lodging at the castle for four nights
• Daily chocolate sessions and food workshops
• Airport transfers from and to Pisa Airport
Ensuite (Single Occupancy) €1800 Double Room with private external bathroom (Single Occupancy) €1700 Ensuite (Based on two people sharing) €1600 Double Room with private external bathroom (Based on two people sharing) €1525 Twin Room with private external bathroom (Based on two people sharing) €1525 Triple Ensuite (Based on three people sharing) €1525
To Book please email firstname.lastname@example.org or book via our website.
25% Payment is due on booking with the rest due 14 days before the course. Payment can either be made via bank transfer or via credit card.
If you have any questions before you book, do not hesitate to email us email@example.com or telephone us on +390564950643.