We hope you will consider adding a donation to MANNA's Packs for Kids program.
Jael and Dan’s story starts with a vegetable oil-powered school bus and an abandoned cacao farm in Costa Rica. Ultimately, the bean-to-bar visionaries found their way to Asheville, where their sustainability-minded French Broad Chocolate transforms fine cacao from small farms into award-winning chocolate bars, truffles, and desserts.
Step inside their factory doors for a behind-the-scenes tour and guided tasting, and discover how they roast, crack, winnow, grind, conche, and temper chocolate while tasting various origins of chocolate and cacao, and sipping intentionally paired beverages. End the experience on an even sweeter note and partake in a dessert tasting led by notable local and national pastry chefs.
Beth Kellerhals, Pastry Chef, French Broad Chocolate
Ashley Capps, Pastry Chef, Buxton Hall
Charlie Hodge, Sovereign Remedies
Chef Camille Cogswell, Zahav Restaurant
Jonny Burritt, Antidote
Kaley Laird, Executive Pastry Chef, Rhubarb, The Rhu, and Benne on Eagle
Haw River Wine
Kellie Thorn, Beverage Director, Hugh Acheson Restaurants
Looking Glass Creamery
Looking for ways to be a part of Chow Chow? Volunteer, sponsor, or be a featured maker and more. The opportunities are limitless.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.