Chocolate School

The goal of this seminar is to provide participants with a solid knowledge of the chocolate making process "from bean to bar".

Starting with and understanding the factors that affect the taste of the final chocolate, participants will gain a theoretical understanding as well as practical instruction in grinding, refining and conching chocolate.
From the raw materials, participants will make 50kg batches of dark and milk chocolate.
Participants will also be given a solid grounding in the costs of making chocolate, where to purchase supplies and the fundamentals of designing an artisan chocolate making facility with a CHOCOEASY 50.