A look into the history of chocolate and its evolution into what we see and eat today as well as a look into the process of chocolate production, from bean to the finished product that you see at the store.
Nicole has been working in the food industry for 16 years, with 12 of those being focused specifically on chocolate and pastry. She is partner and pastry sous chef at Coastal Mist Chocolate Boutique in Bandon.
Doors open at 6 p.m.
Museum exhibits and store are open until 8:30 p.m.
Free with paid museum admission
CHM Members get in free