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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.

Select a Course
Sign up for both and save $600!

The first three days of the course you will learn about what bean to bar is, develop basic profile and make your first bar.

REQUIRES Introduction to Bean to Bar as a prerequisite.

After the initial three days (Introduction to bean to bar) we will dive deeper into roasting, we will visit a bean to bar factory, talk about technology for chocolate production. We will also address milk chocolate and inclusions. 

Select a Date
Price $
Sign up for Introduction and Intermediate and save $600.
The discounted combo price will appear once you add the products to the cart.

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

Cracking & Winnowing

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

Cacao 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

Dandelion Chocolate Field Visit

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 & Inclusions

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

Do you have a question?

FAQ

SCA Module Courses

Refunds or rescheduling is possible 30 days before the course on the SCA Module courses for FREE.

After this period you can reschedule or get a refund minus 20% free of the cost of the purchased course up to 14 days before the course when rescheduling or cancellations are not possible. 

EXCEPTION: If you test positive for COVID 19 at any time before or during the course, we will reschedule you for FREE. We will require an official PCR test to do so. Sorry. No home tests, or rapid tests are accepted, only a PCR test will do. If you test positive during the course at our lab no PCR is required. 

The course will be at the BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA (just north of San Francisco).

Our courses typically begin at 9 am each morning and finish each day between 5 and 7 pm depending on the progress of students in each course.

Contact Us via Email: info@bootcoffee.com

OR

Call Us: (888) 814-4347

We provide 1h lunch break, light snacks and drinks through the duration of the course. Students are responsible to provide their own lunch.  through the duration of the course (Mon-Thu).