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Chocolate short course: The science behind a dark chocolate bar

Chocolate Science Short Course Learn about the science behind making a dark chocolate bar.   Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans.    Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient. Who is the course designed for? Artisan bean/farm to bar companies or prospective companies General public for personal interest  ...

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