Online Chocolate-Tasting Experience

Let’s have an online chocolate party! In addition to writing about food and chocolate for the past several years, I’ve also been leading chocolate tastings at festivals as well as at private events in NYC, and now I want to open them up to chocolate lovers everywhere. Whether you’re down the street in Brooklyn or across the world in India, I invite you to come into my (Google Hangouts) living room, where we’ll be tasting some of the best chocolate in the world.

This first class will focus on bean-to-bar chocolate, the subject of my book. Like craft beer and specialty coffee, chocolate is having a moment, with artisans creating it from scratch. My book is the first one about the movement, and I live, breathe, eat, and sleep craft chocolate.

Here’s how it works: 

1. Buy your ticket for the experience on April 3, 2019.

2. Email me at with your mailing address and to let me know if you have any dietary restrictions or other things I need to be aware of.

3. I’ll send you five whole bars of craft chocolate, roasted cocoa beans, and a signed copy of my book for the tasting in the mail. (Note: You can join the class if you are international, but I won't be able to guarantee shipping or the bars until you tell me where you live in the world. If I can't ship, we will come up with alternative pricing.)

All of the bars we are tasting retail for at least $10, and my book usually costs $20. So to get alllll of those goodies plus me for two hours to answer all of your burning chocolate questions is quite a steal! This is the first time I'm doing this class online, so I'm keeping the price low for everyone to enjoy.

4. On the day of the experience, we’ll meet from 7-9 EST on Google Hangouts, where I’ll guide you through the story of bean-to-bar chocolate. We’ll taste each delicious, high-end chocolate on its own as I tell you about who made it and how. You’ll learn how chocolate is made, discover the fascinating and sometimes hilarious stories of these small companies, and compare and contrast the chocolates the way you would a fine wine.

5. That’s it!

Spots are limited to 10 people, so be sure to sign up now.

Here’s a bit more about me:

Megan Giller is a food writer and the author of the award-winning book Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her work has been published in The New York Times, Slate, Zagat, and Food & Wine, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She also hosts luxury chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions. Follow her on Instagram at @chocolatenoise.

It’s going to be a ton of fun! Can’t wait to see you!