Learn the secret to making delectable chocolate from bean to bar. In this course students will learn two methods to roast single origin raw cocoa beans and how to peel the beans to remove their shell. The roasted, peeled beans will be made into nibs. The nibs are mixed in a melanger (a granite stone grinder) with cocoa butter and sugar to make cocoa liquor, which is molded into untempered bars. The proportion of nibs and sugar will determine the final % cocoa. These bars are good for baking or making hot milk drinks. The students will learn how to temper and mold these chocolates into bars, which is the final step in making refined chocolate bars to eat and gift. Students will also learn how to brew roasted cocoa with hot water ("not your grandma’s hot chocolate"), which is more like a chocolate tea. Students will get to taste and take home a variety of delicious single origin chocolate bars and taste various cocoa brews.
Students ages 16+ may sign up for this course. Students will be more successful if they’ve spent some time in a kitchen setting, and had experience using a double boiler and a mixer.
Required Tools
Optional Tools
- Apron
- Hot gloves or oven mitts
