This is master class where you learn to produce your own couvertures from beans!
4 days class, 9am – 330pm.
Pre requisite: You must have working knowledge with chocolates ( not compounds). You must understand tempering and crystallization points. This is not a beginner class.
You will learn to produce your own white, milk and dark chocolates from beans.
It starts with sorting of the beans, knowing all the parameters which can affect your flavor so sorting beans with right parameters is first step.
Learn different roast profiles, the real secret of the chocolatier, you will learn the temperatures, timings and different methods of roasting and how they affect final flavor! This is the key area of chocolate making. A typical cocoa bean has 900 hidden flavors, its in your hands to develop or ruin them.
Cracking and winnowing the beans, which methods to use and what should be looked in details while executing this step.
Grinding: at this step we produce our cocoa liquor
Flavor, additives, refining and conching: This is another key area, when to add flavors, sugar and cocoa butter , what are different stages, when to refine and conch and how to do it. We discuss this step in thorough detail so that you have grasp of the subject.
Tempering your own produced couvertures.
Storing and ageing process.
Packaging and labeling.
You get to take home bars produced in the class.
No material to bring in the class.
Dates: check schedule page