Experiences

Oro is a bean-to-bar chocolate maker and roastery in Wicker Park. Everything we serve starts with single-origin Nicaraguan cacao and coffee from farming families we know by name. Here is how to taste it in person.

Stone-ground Nicaraguan chocolate ribboning off the spatula in the melangeur at Oro's Wicker Park chocolate lab

The Drinking Chocolate Ritual Lab

$137 · Saturday evenings · 90 minutes · limited to 10 guests

Our signature experience. A 90-minute, after-hours evening in our Wicker Park factory: a cacao husk tea welcome, a tour of how bean becomes bar, a guided tasting of single-variety chocolates with a flavor wheel, and your own custom drinking chocolate blend to take home.

Reserve your seat

The Behind-the-Scenes Tour

$49 · Saturdays at 11am · about an hour · limited to 16 guests

A one-hour, behind-the-scenes daytime tour of our roastery and chocolate factory. Taste single-origin Nicaraguan coffee and bean-to-bar chocolate, see how bean becomes bar, and meet the makers.

A chocolate maker pouring cacao nibs into the stone melangeur at Oro's Wicker Park factory

Book the touror reserve on Eventbrite

Visit the Cafe

Drop in for single-origin coffee, real stone-ground drinking chocolate, and craft bars at 1553 N Milwaukee Ave in Wicker Park. Dine in, or take a few bars home.

Cafe details and hours

Private and Group Tours

Bringing a group, a team, or a private party? We host private tastings and factory tours built around your group. Tell us what you have in mind and we will design the evening with you.

Inquire about a private experience

Seasonal Events

Throughout the year we host one-of-a-kind evenings, from cacao and sound baths to seasonal tastings. Seats are limited and they sell out.

Ask about upcoming events

Gift an Experience

An evening at Oro makes a memorable gift. Reach out and we will help you set it up.

Give the Ritual Lab

Why Oro

  • We own a factory at origin

    Most chocolate makers buy their chocolate. We make ours, from the bean, at our own factory in Nicaragua, then finish it in Chicago.

  • Grown to regenerate

    The cacao is grown by more than 1,000 farming families across Nicaragua, on land farmed to leave the soil and forest better than it was found.

  • Bean to bar in Chicago

    Fermented and dried in Tipitapa, made into chocolate at our factory in San Juan del Sur, then tempered and finished by hand in Wicker Park.

  • Traceable, and award-winning

    We can trace each batch back to the group of families who grew it. That cacao has earned more than 300 international awards.