August 22-26, 2022

Explore the Fascinating world of bean to bar chocolate

Bean to Bar Chocolate making Workshop

Hi, I am your trainer - valerian hrala

In the past three years I fall in love with the philosophy, packaging, people and the flavors of bean to bar chocolate movement. There is so much that excites me about this still not fully explored world.

I took my coffee roasting knowledge and applied it to cacao roasting. This opened a fascinating world of modulating the flavors of the final product using only high quality cacao and your strategically selected roasting profile. In this course we will explore this together.

Roasting is only one of the components of making chocolate. We will talk about cracking, winnowing, refining, tempering and molding chocolate. In all these steps we will talk about available technology and hack for home chocolate makers but also for small businesses.

After this course you will be able to select the right cacao for your project, select the right roast profile for highlighting desired flavors, refine it, temper it (using seed method) and old it.

The last day we dive into the world of milk chocolate. Its more serious than you think .

Yes, you will end up with many bars of chocolate!

Join me on this path of exploration.

SAVE $500 on the Pilot course

Reg. $1995.95

Price $

Last 2 seats left

program

Monday

About Chocolate

What is Bean to Bar Chocolate

How to Taste Chocolate

Core concepts and techniques of chocolate tasting. We will use these through the course.

What is Out There...

Introducing bean to bar brands and tasting chocolates from all over the world.

Tuesday

Roasting Cacao

Roasting Theory

Learn the technology and approach when you roast cacao. We will compare cacao roasting with coffee roasting.

Coffee Roasting Practice

Roast your first cacao.

Cracking & Winnowing

We will process cacao from the roasting session and get it ready for Melanging

Wednesday

Processing roasted cacao

Melanging

We will process cacao from the roasting session and get it ready for Melanging

Coffee Roasting Practice

Playing with different cacao roasting profiles.

Tempering & Molding

We will tremper the chocolate using seed method and make your first chocolate bars.

Thursday

Processing roasted cacao

Cracking & Winnowing

We will process cacao from the roasting session and get it ready for Melanging

Melanging

We will process cacao from the roasting session and get it ready for Melanging

Roasting Cacao for Milk Chocolate

Experimenting with roast profiles for milk chocolate

Molding

We will process cacao from the roasting session and get it ready for Melanging

Friday

Milk Chocolate

Theory and art of making milk and flavored chocolate.

Cracking & Winnowing

We will process cacao from the roasting session and get it ready for Melanging

Melanging

We will process cacao from the roasting session and get it ready for Melanging

Molding

We will process cacao from the roasting session and get it ready for Melanging