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Cacao Prieto Distillery

Cacao Prieto Distillery

Upcoming Classes

We don’t have classes from Cacao Prieto Distillery available at this time, but here are some similar options you may like:

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    Next start date: Friday, Mar 29th, 6:30–9:30pm Eastern Time
    Price: $95
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  • French Macarons (Gluten Free Recipe)

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  • Tagliatelle al Pesto with an Italian Master Chef

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  • Hand-Rolled Sushi

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    Next start date: Sunday, Mar 31st, 6–8pm Eastern Time
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218 Conover St, Brooklyn, NY 11231
Cacao Prieto Distillery
Red Hook, Brooklyn
218 Conover St
Btwn Dikeman & Coffey Streets
Brooklyn, New York 11231

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Description

Cacao Prieto's Beans-to-Bar chocolate is made fresh daily from the finest organic, single origin Dominican Cacao and beans-to-bottle spirits distilled into a line of small batch, cacao-based liqueurs and rums. Look closer and it becomes clear that Cacao Prieto is a crucial meeting place of ideas, of traditions, of dreams and technology. It is a place, finally, where the creation of delicious chocolate and liquor resonates with an idealistic sense of purpose stating that making one thing the right way might just makes the world a better place.

Cacao Prieto was founded by Daniel Prieto Preston, an inventor and aerospace engineer, whose family has been farming organic cacao in the Dominican Republic for more than 100 years. The Prieto family owns Coralina Farms which provides all of the cacao for Cacao Prieto’s chocolates and spirits. Coralina Farms is also the center for long-ranging experiments in self-sustainable and organic farming methods.

Cacao Prieto products are sourced from organic cacao beans from Coralina farms and organic sugars from the Dominican Republic – in this way Cacao Prieto is now one of the very few chocolate companies in the world that is completely vertically integrated from the farm to the finished product.

Cacao Prieto produces a line of fine chocolate bars in a variety of cocoa percentages and styles and a line of all-natural bonbons in wondrous flavors. Cacao Prieto also produces a variety of cacao-based rums and liqueurs whose unique flavors are derived from the cacao fermentation process itself.

100% organic, 100% passionately made in house from pods to beans; from bars to bonbons; from hard science to the ethereal joy of tasting high quality chocolate, Cacao Prieto aims to link the best of the New and Old Worlds to re-define the manufacture, processing and,of course, the pleasures of chocolate and chocolate based liqueurs and rums.

Reviews of Cacao Prieto Distillery

(4.0-star rating across 8 reviews)
  • Chocolate Factory and Distillery Tours

    Reviewed by Minghui Z. on 3/7/2016
    If the we can see the chocolate on the production line, it could be better for the kids.
  • Chocolate Factory and Distillery Tours

    Anonymous review on 4/3/2016
  • Chocolate Factory and Distillery Tours

    Reviewed by Beth S. on 3/20/2016
  • Chocolate Factory and Distillery Tours

    Reviewed by Jeffery s. on 2/22/2016
  • Chocolate Factory and Distillery Tours

    Anonymous review on 2/21/2016
  • Chocolate Factory and Distillery Tours

    Reviewed by Ian T. on 2/14/2016
  • Chocolate Factory and Distillery Tours

    Reviewed by Liubov M. on 1/31/2016
  • Chocolate Factory and Distillery Tours

    Reviewed by Aria N. on 1/10/2016

Review Summary by CourseHorse

Students who have taken classes at Cacao Prieto Distillery have reported learning valuable skills and gaining knowledge from the classes. They have walked away with a better understanding of chocolate making, the ability to create their own chocolate products, and an appreciation for the art of chocolate production. 1. "I learned so much about the process of making chocolate, from bean to bar. It was fascinating to see all the steps involved and to be able to actually participate in them." 2. "The class gave me the confidence to try making my own chocolate at home. I now have the skills to experiment with different flavors and techniques." 3. "I never realized how complex the world of chocolate is until I took this class. It was eye-opening and I gained a whole new appreciation for the craft." 4. "Not only did I learn about the technical aspect of chocolate making, but also about the history and background of cacao. It was a well-rounded experience." 5. "The instructors were knowledgeable and made the learning process enjoyable. They were patient with our questions and took the time to explain everything thoroughly." 6. "I loved that we got to create our own unique chocolate bars. It was a hands-on experience that allowed us to tap into our creativity." 7. "The class taught me about the different flavor profiles of chocolate and how to pair it with other ingredients for maximum taste."

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