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We will send you the final event details via email shortly. Looking forward to enjoying an afternoon of chocolate and tea together!
📅 Save the date: Wednesday, March 6 at 1 PM
Calling all fine chocolate lovers! Join us for an exciting sensory tour led by Mary Luz Mejia, Canada’s first (and only) Level III IICCT Certified Chocolate Taster and International Chocolate Awards juror. We'll explore Canadian-crafted, bean-to-bar chocolate that takes us around the world. Imagine starting in Colombia, working our way to Haiti, through Madagascar, and possibly ending up in Peru as we uncover the varied flavours, aromas, and styles of cacao through Canadian-made bars.
Mary Luz has curated a special tasting of 3 different types of bean-to-bar chocolate, paired perfectly with a selection of teas like Masala Chai, Bergamot Earl Grey, and Green with Cherry Blossom, ending with a delicious cup of hot chocolate. Tea and cacao, growing in similar climates, complement each other beautifully, making for an interesting tasting journey through different regions. Not only will we savor these pairings, but also gain insight into how each product is grown and made, understand the complexities of the supply chain, and learn how to source ethical chocolate. So, come on, let’s embark on this tasting adventure.
Chocolate and Tea Tasting with Mary Luz Mejia
Meet Mary Luz Mejia
Mary Luz Mejia is the only level 3 chocolate taster in Canada (that she knows of!). She successfully completed her final level in Italy and the first two levels in Canada and now leads classes about chocolate-tasting experiences across Canada and globally via virtual events. Colombian-born, Canadian-raised Mary Luz Mejia is a twice NATJA nominated freelance food/travel journalist, Gemini-nominated former food TV producer, and IICCT Level III Certified Chocolate Taster and International Chocolate Awards judge. Her work has been published in Saveur Magazine, The Toronto Star, The Globe & Mail, and Toronto Life to name a few.
When not organizing the Canadian leg of the International Chocolate Awards, she loves savouring good dark milk or dark chocolate single estate varietal, ideally from Peru with fruit and floral notes. She will introduce you to the world of fine chocolate and will give you a lesson on how to (smell, taste, and look) the award-winning work of Canadian bean-to-bar makers.
Questions about your registration? Email info@careof.work and we’ll get back to you as soon as possible.
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