Chocolate Science Course
Enhance the quality and consistency of your chocolate
We have condesned our chocolate science course into a 2 day intensive wrokshop! We explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product. Through a combination of expert lectures and hands-on practice, you will
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Who is this course for:
- Professional chocolatiers and product developers interested in the scientific processes behind quality chocolate production
- Entrepreneurs in the bean-to-bar industry seeking a comprehensive overview of cocoa processing
- Serious chocolate enthusiasts who want to understand every aspect of their favourite indulgence
Sample topics covered:
- How fermentation and roasting go hand in hand
- How much is too much grinding?
- Nutritional aspects of nibs and chocolate bars
- Analytical techniques and chocolate tasting
Next course:Includes all materials, parking, and lunches & coffee Instructor:Fernanda Peyronel (Svaikauskas) Registration: |
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