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.
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.