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Ardent Oso Chocolate Experiences & Education offers an array of chocolate-related experiences and services around Southern California and beyond, including large private events, a selection of single-origin tastings, comprehensive farm-to-bar education, hands-on chocolate making classes, and bean-to-bar craft chocolate consulting.

Based in Big Bear, we serve most of California and are available to come to you.

Specializing in private group tastings of all sizes, corporate events, weddings, holiday parties, and private residential parties, we work with the client in providing a level of customization that tailors their specific event needs, creating an unparalleled novel, memorable, and dynamic experience.

Led by Ryan, an expert chocolate maker - who has developed award-winning chocolate and has been in the chocolate industry since 2013 - there’s nothing else around like an Ardent Oso chocolate experience.

Our event booth is perfect for weddings and is a great option to enhance the novelty of your occasion & offers a high level of guest engagement.

Included:

-On-demand chocolate bar tastings

-On-demand chocolate tastings from melanger while the chocolate is being made

-On-demand chocolate education

-Fresh cacao pods upon request

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価格

Event Booth

$ 350.00+

チームの紹介

Ryan

Chocolate Educator and Experiences Facilitator

Ryan developed a deep passion for cacao and chocolate while living in Ecuador, beginning in late 2011. From his first taste of the fresh cacao fruit in Ecuador's Amazon to learning of the different aromatic qualities intrinsic in cacao - accentuated through many steps leading up to and including chocolate making - he was hooked. During the latter period of his time in Ecuador, he spent three months engaged in a bean-to-bar chocolate volunteer exchange at El Quetzal in the cloud forest of Mindo. At El Quetzal, he made chocolate and gave tours of the bean-to-bar process. Upon returning to California in 2013, he worked as a chocolatier for OCHO Candy in West Oakland where he furthered his chocolate knowledge and was mentored by the former production manager of world-renowned Recchiuti Chocolates. Subsequently, he worked at Dandelion Chocolate in San Francisco where, through his inherent curiosity, he honed his understanding of bean-to-bar craft chocolate. He left in late 2021 as a Senior Chocolate Maker.