Meg

Meagan Larmant is a Michelin-trained chef turned master chocolatier based in Vancouver, offering chocolate enthusiasts the chance to master the art of tempering chocolate through engaging workshops and a unique chocolate tour. With a focus on simplifying the process and providing hands-on experiences, she aims to make great chocolate accessible to everyone.

Her passion for chocolate and extensive knowledge shine through in her teaching, as she explains the science and craft behind bean-to-bar chocolate making. In addition to her classes, she provides a free newsletter filled with expert tips, recipes, and insights into the world of cacao for all chocolate lovers.

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