About this tour
Step into Enrico Rizzi's bean-to-bar workshop in central Milan to trace chocolate from farm to finished product. This one-hour experience walks you through cocoa processing stages, includes a 360° video tour of a working plantation, and finishes with a guided tasting of single-origin bars. You'll leave understanding what makes each origin distinct.
Highlights
- 360° video immersion inside a cocoa plantation
- Watch cocoa beans transform through roasting and refining
- Taste single-origin chocolates sourced from different regions
- Learn from Enrico Rizzi's direct trade knowledge
- Workshop located minutes from Milan's public transport
- Fully accessible to wheelchair users and prams
What to expect
The visit begins with the immersive video experience, which drops you into a working plantation so you grasp where the beans originate. You'll then move through the lab itself, observing the actual machinery and techniques that convert raw cocoa into chocolate. The guide explains fermentation differences, roasting profiles, and how terroir affects flavour. The tasting finale lets you compare chocolates side by side, spotting how geography and processing create distinctive taste notes in each bar.
Good to know
The workshop is wheelchair accessible with accessible public transport nearby. Buggies and prams are welcome, and infants can sit on an adult's lap. Service animals are permitted. Allow the full hour without rushing; the tasting benefits from unhurried attention to each chocolate.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.