Chocolate has always been more than a treat. Across cultures, cacao has been used as food, ritual, and connection a way to slow down and work with the body through the senses rather than symptoms.

In this February 4th class, we’ll explore how herbs can be thoughtfully and safely worked into chocolate.  It’s about learning how herbs behave in food, how heat and fat change extraction, and how to create intentional herbal preparations that fit into everyday life.

Together, we’ll make three herbal chocolate preparations:

• A handcrafted herbal chocolate bar, focusing on balance, texture, and gentle plant inclusion

• A rich herbal drinking chocolate, designed for warmth, comfort, and ritual

• A versatile herbal syrup, using infused liquids and simple preservation methods

Along the way, we’ll talk about:

• Choosing appropriate herbs for culinary use

• Why less is more when working with herbs in food

• How chocolate extracts and carries herbal qualities differently than teas or tinctures

• The difference between ritual nourishment and therapeutic dosing

This class is hands-on, educational, and sensory-focused. You’ll leave with your finished chocolate creations, recipes to recreate them at home, and a deeper understanding of how herbalism can show up gently and consistently in daily life

No prior herbal experience is required. This class is suitable for beginners and seasoned herbal enthusiasts alike.