Online Chocolate-Tasting Experience Featuring KOREAN Bean to Bar

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 across the country. Whether you’re down the street in Brooklyn or across the continent in Alaska, 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 event will focus on bean-to-bar chocolate made in SOUTH KOREA. The Korean bean-to-bar chocolate world is exploding, and because of my awesome Korean intern Kim, I have access to bars that YOU WILL NOT FIND ANYWHERE IN THE U.S.

Here’s how it works:

1. Buy your ticket for the exclusive experience on April 30, 2019.

2. Email me at with your mailing address, your Google Hangout email, 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 roasted cocoa beans and four individual-size bars of Korean craft chocolate. If you'd like, I can also send a signed copy of my book (make sure you choose the corresponding ticket).

Each bar comes in beautiful Korean packaging and has been shipped lovingly from across the world and then from me to you. To get four whole bars plus roasted beans 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 particular 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, especially in Korea. 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.

This class is limited to people in the U.S., but I'll be doing an international class soon, so stay tuned or email me at to get on the list ahead of time.

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!