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

• 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 the emulsifier impacts the final product and how to utilize it to your advantage.

Next course: 

Nov 21st-22nd [1]

Includes all materials, parking, and lunches & coffee

Instructor: 

Fernanda Peyronel (Svaikauskas) [2]

Registration:

Registration form [3]