1 hour class and tasting for 6

Located in Berkeley, Alegio Chocolat / Claudio Corallo uses cocoa made on a plantation, eschewing anything but the most basic ingredients, and sends palates halfway around the worldto a small African island, for instance, in order to create some of the best chocolate in the world. The volcanic So Tom and Prncipe houses the plantation of Italian born agronomist Claudio Corallo. He and his family raise plants that are descended from Africa's first cacao population, which arrived in 1819. Their traditionalist methods eschew using additives such as vanilla or soy lecithin. Claudio, who has been featured on the BBC's Full on Food and in National Geographic, is the subject of Alegio Chocolat's tours, as he sends his storied creations to accompany his other handmade wares. Their chocolate is unique in the world, not only because it is the only real bean-to-bar, but also because it is the purest chocolate available.