Events

We are excited to be partnering with Damontei Chocolate, from Omihachiman, Japan, to bring you this workshop in learning to dye fabric using cacao! In this hands-on workshop, you will learn to make a dye using cacao husks and then dye your own Japanese tenugui or bandana to take home.

Miwa & Darren from Damontei developed their method for dyeing fabrics using the spent cacao husks that they produced from making craft chocolate. They have shared their method in classes in Japan and Oregon. This will be their first class teaching their method in Canada! They will be bringing fabrics from Japan for participants to dye.

As well as a cacao dyeing, you will also enjoy a cacao focused lunch incorporating Japanese and local Indigenous influences. While the full menu is still in the works, we are planning some cacao bannock and chocolate treats from Japan! Please let us know in the notes if you have any dietary restrictions.

Tickets are limited and available here: https://square.link/u/oC0rfJwv

NOTES:

If you are bringing someone who needs assistance, or a young one, or special circumstances, there are limited supported tickets available. Please contact me directly to inquire at chocolate@cocoaro.ca

The event will not be at the shop, but will be hosted nearby at a private residence. The final location will be emailed to all participants. We are doing this to respect our generous supporter.

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About Darren and Miwa of Damontei Chocolate

Damontei is in Omihachiman in Shiga Prefecture, Japan. We make bean-to-bar chocolate, both single origin and inclusions featuring local specialties such as miso, saké lees, and fruits and flowers from our garden. We also serve locally sourced lunch and dinner, bake sweets and mix drinks using our hand made chocolate, and conduct workshops for all ages focusing on chocolate making, pottery, cooking/baking, and cacao dyeing.

Darren went to Japan from California as an exchange student. After an apprenticeship with a master ceramic artist, Darren set out making ceramic tableware, which led to an interest in food and cooking, which led to opening his restaurant Bistro Damontei in 2010, which led to making bean-to-bar craft chocolate beginning in 2019.

Miwa was born in Kyoto Prefecture. She started her career as a teacher for children with special needs. After 25 years as an educator, she realized that the only path to true happiness was to work as a craft chocolate maker, so she quit her job to work full time at Damontei Chocolate.