Bean to Bar Chocolate Workshop & Ritual
In this workshop, participants engage in a hands-on experience during the day, transforming cocoa beans into chocolate by grinding them on a traditional grinding stone. Throughout the process, the texture, aroma, and transformation of the cocoa are experienced firsthand. In the evening, during a ritual held by the fireside, the experience deepens through the senses, sounds, and the flow of nature. This is not just a workshop; it is a bond formed between earth, fire, and cocoa... Cocoa was known in the past as the "food of the gods." In this experience, it is explored in its purest, most unprocessed form.
Dilara Güleryüz
Bean to Bar Chocolate Workshop Instructor
I am Dilara Güleryüz, also known as Rosfire. I was born on March 11, 1996, in Uşak. Growing up at the intersection of Central Anatolian and Aegean cultures, my childhood was spent in vineyards and gardens, with my hands deep in the soil. Since my family was involved in the floral and event business, I literally grew up surrounded by flowers. For me, “Ros” signifies the dew, the first drop, and abundance... it also represents the word, the logos. It is a root word; the color of a rose, the hue of the sun… they all connect back to it. By pairing it with “Fire,” I’ve brought together two fundamental forces of nature. This is more than just a name; it is a balance. Perhaps it was the first step toward the dream I wanted to build—a living space fully integrated with nature.