About this Event
2 Day Class: Sunday, April 12, 6:30-9:00 PM & Monday, April 13, 5:30-9:00 PM
Cost: $299 (tax/fees included)
Class Size: Maximum 6 students to ensure everyone receives enough attention and feedback.
Who Is This For: Anyone who wants to get started making their own bean to bar chocolate, or for those who just want to learn how chocolate is made. No experience necessary, beginners welcome. All techniques used will be something you can repeat at home with minimal specialized equipment, other than the wet grinder. We will take a practical relaxed approach to making chocolate, while also learning the nerdy science behind it. Chocolate making is an art, some come with your creativity!
Take Away: Half a Kilo of dark chocolate, literature, links, and all the knowledge you require to begin making your own chocolate at home.
Your Instructor: Geoseph: Chocolate Sommelier, Chocolatier, & Chocolate Maker with nearly 20 years in the chocolate industry. Learn more at scienceofchocolate.com
Class will cover:
Day 1
- Knowledge on the process of chocolate making
- How to source the right cocoa beans for you
- Ingredients
- How to sort, roast, winnow, and grind
Day 2
- Tasting & Understanding flavour development
- Hands-On Tempering
- Wrapping, Storing
- Uses for your chocolate beyond bars
You must attend both classes. No refunds for late or no-shows.
Event Venue & Nearby Stays
Mon Paris Patisserie, 4396 Beresford Street, Burnaby, Canada
CAD 319.77
