On the 9th of June 2021 I went into She chocolatiere for a chocolate class. We ate lots of chocolate, and we learnt how to properly temper chocolate. We also learnt about the origins of chocolate and how the chocolate we see starts off as a bitter bean. It is sundried then packed up into bags and shipped off to other parts of the world where it is, cooked on a low heat and then peeled leaving only a bitter bean then it is shipped to factories where it is made into chocolate we know and love. I was most surprised by how enjoyable the supposedly bitter beans were. My favourite part was making chocolate flakes out of the tempered chocolate.