If your idea of an afternoon diversion is first melting chocolate, then trying to transform it back into a solid, get over to 600 West Chicago Avenue, go to the top floor, and enroll in a course at Barry Callebaut. The first U.S. outpost of Callebaut’s international “chocolate academies” allows chefs, professionals, and ordinary cacao geeks to immerse themselves in all things chocolate through small, European-led classes. “We teach how to work with chocolate,” says Eric Martinet, a VP of the company’s worldwide gourmet business development. “Not only how, but why.” Oh, Eric. Do you really think we need a reason? 600 W. Chicago Ave.; 866-443-0437.
Photography: Michael boone Photography Styling: Lisa Kuehl