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Oro Drinking Chocolate Ritual Lab - Founding Labs

90 minutes, after hours, in Wicker Park. Saturday evenings at 7:30pm.

Regular price
$137.00
Regular price
Sale price
$137.00
Shipping calculated at checkout.

Chicago's only farm-to-cup drinking chocolate ritual lab. A 90-minute, after-hours factory experience in Wicker Park where you taste Nicaragua, learn the ritual, and leave with your own custom 12oz blend.

What you'll experience

  • Welcome ritual: Start with a cacao husk tea you have almost certainly never tried, brewed from the cacao shell.
  • Mini factory tour and origin story: Walk through our roastery and chocolate lab as we show you how most chocolate is really made, and how our Nicaragua supply chain flips that script.
  • Guided tasting with flavor wheel: Taste four Oro chocolates (Tuma 78%, Opayo 78%, our 78% blend, and 88%) with a printed cacao flavor wheel and scoring card, so you can finally put words to what you taste.
  • Drinking chocolate ritual workshop: Learn the Oro ritual as we prepare one communal pot for everyone to taste together. Then build your own 12oz custom blend to take home and replay the ritual in your own kitchen.

What you take home

  • One 12oz custom drinking chocolate ritual bag, with your name
  • One Oro bar or bark gift
  • Your completed cacao flavor wheel and scoring card
  • A ritual and recipe card to recreate the experience at home

The details

  • Duration: about 90 minutes
  • Group size: limited to 10 guests
  • When: Saturday evenings at 7:30pm
  • Where: Oro, Wicker Park, Chicago
  • Founding Lab price: $137 per guest (limited first runs before the price goes up)

Who it's for

Conscious food lovers, date-night planners, and the friend who always finds the cool thing. For anyone bored of the same bars and dinners who wants a night that is nerdy, delicious, and actually changes how they drink chocolate at home.

    Stone-ground Nicaraguan chocolate ribboning off the spatula in the melangeur at Oro&
    A chocolate maker pouring cacao nibs into the stone melangeur at Oro&
    A cup of Oro drinking chocolate on a saucer scattered with chocolate pieces and a gold spoon
    Cacao husk, the dried shell of the cacao bean, in a pile on kraft paper
    Pastries, bark and chocolate on trays at the counter at Oro, the drink boards on the wall above
    The front window of Oro on Milwaukee Avenue, gold letters reading Chocolate and Coffee, the chocolate equipment behind the glass
    1. 01A ripe pod on the trunk. Nicaragua.
    2. 02Raking the drying platform. Tipitapa, Nicaragua.
    3. 03Sorting dried beans by hand. Nicaragua.
    4. 04Nibs after winnowing. Our factory, Nicaragua.
    5. 05Pouring into the mould.