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THURSDAY, FEBRUARY 1, 2024 | 6:30 PM

with Preston Stewart of Onyx Coffee Lab

HKS is thrilled to have Preston Stewart, Director of Chocolate at Onyx, back in our kitchen to teach all about chocolate from bean to bar.  And what better way to learn than to utilize chocolate in three different ways! Guests will get to experience the delicious Terroir chocolate and begin with a Chocolate Tasting Trio of milk, dark, and even darker chocolate. In the hands on portion, Preston will indulge your palate even further with instructions to make a decadent Chocolate Martini. After cocktails, Preston will lead participants in truffle making with a selection of different toppings to roll the truffles in - there may be some to take home, unless we eat them all during class! You must be 21 or older to attend this class.  Recipes will be provided.

*All class ticket sales are final. No refunds or credit transfers to other classes are available.*


Preston Stewart - As a young kid I remember being in the kitchen and helping out my parents prepare meals but also creating my own “concoctions” as I called them.  Chocolate became an unexpected medium to combine my passion for food as well as my technical approach and educational background in biochemistry.  With nearly 10 years of experience in the world of craft chocolate as a certified chocolate maker, chocolatier, & cacao grader, I feel like I’ve just scratched the surface of what chocolate can be and its potential to do good in the world.

Preston is currently the Director of Chocolate for Onyx Coffee Lab and the mastermind behind their chocolate brand Terroir (pronounced “Ter-wah”).  He has been working in craft chocolate for nearly a decade, and is certified as a chocolatier, chocolate maker, and cacao grader.  If you have any chocolate or confectionery needs or questions, he’s your guy!

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