Bean to Bar chocolate course
Du you have a special passion for chocolate, and do you want to develope your very own signature chocolate all the way from bean to bar? Maybe you work at a restaurant with a dream of offering guests a chocolate experience showcasing exactly what your restaurant is all about.
On our Bean to bar chocolate course teaches you the theory behind professional chocolate making, from terroir and growing methods, and what it means for the final quality of the cocoa beans, to the many other important parts of chocolate making; fermenting, drying, roasting, conching and much more.
You will be roasting and conching on professional machines from CocoaTown; one of the worlds leading producers of machinery for small scale craft chocolate making. We will work on identifying errors in produktion, learn about sensory analysis and taste test chocolate from a variety of micro batches - as well as the products you will be making yourself.
Course teachers will be Tor Stubbe, one of Denmarks leading chocolate makers, and the schools own chocolatier and dessert chef, Rene Wagner. More on them further down the page.
Price of the course includes breakfast, lunch and an afternoon snack both days.