In an average coffee shop consumers can choose from various coffee origins and pouring techniques, however if they want to have a chocolate drink they are offered an industrial product with very low cacao and high sugar content. This means that baristas are missing opportunities to engage and satisfy consumers as well as opportunities for upselling.

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The masterclasses take the participants to the world of origin cacao and its many flavors, show various preparation and serving techniques and shine a light on attractive business cases. A world of unexplored potential will open up as a wide variety of cacao drinks – both hot and cold – will be created and explained by leading experts.