• Learn about cocoa butter crystallization, and how to control it to master tempering chocolate.
• Discover how roasting time and temperature influence the flavors of your chocolate.
• Refine your ability to recognize subtle flavors and textures.
• Understand the fermentation process, and how it contributes to the depth of flavor in chocolate.
• Examine how emulsifiers and sweeteners impact the final product, and how to utilize them to your advantage.

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 treat

Delivery method:

This course is fully in-person: interact directly with instructors, network with other participants, and get your hands dirty (and sticky).

Dates:

November 21 -22

Course Cost:

$950

Includes all supplies, lunch, and refreshments duing the course.

Instructor: 

Fernanda Peyronel [1]