CELLAR TALKS Nica and Sebastian Falcon of Allelon Chocolate | From Bean to Bar—The Making of Fine Chocolate
Sebastian and Nica join Cellar Talks for an evening centered on chocolate, craft, and conversation.
Join us for a comprehensive talk with the founders of Allelon Chocolate about their chocolate production from bean to bar. They’ll discuss terroir and tempering, and then move to a brief tasting of single origin chocolate concluding with their own chef-inspired confections.
About the founders and chocolatiers:
Dominica and Sebastian Falcon met in pastry school in 2008, where they fell in love with chocolate and one another. Since then, they’ve worked in some of America’s most celebrated restaurants (The HerbFarm, Gramercy Tavern, Canils) and with world-class chocolatiers (Gustaf Mabrok, Christopher Elbow).
They arrived in Seattle in 2010 after graduating from the Culinary Institute of America, NY. While developing their culinary perspective, they also spent over half a decade in vocational ministry, creating space for fellowship and the exploration of faith over meals.
Their passion for guests to experience deep connection between one another over soulful, wholesome and excellent food gave birth to Allelon Chocolate in 2023. Allelon (pronounced al-lay’-lone) translates to “one-another” in New Testament Greek. This single word powerfully communicates the relational reciprocity between individuals. Sebastian and Dominica aim for their product to foster connection at your table.