Bean To Bar Workshop – United States

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

$1,250.00

BEAN TO BAR WORKSHOP – US
Location: 108 Oak Street Suite B, Roswell GA 30075 USA.

18 -20, Oct. 2017

Have you ever wanted to start your own chocolate business? Do you want to perfect your chocolate making skills? Learn how to make chocolate from bean to bar with CocoaTown’s Bean to Bar Workshop.

NOTE:
Please uncheck the Ship to a different address at the checkout page so that you can proceed to paypal payment page.

Category: . Tag: .


Product Description

Bean to Bar Workshop – United States

18 – 20, Oct. 2017

Is starting a (Cocoa) Bean to (Chocolate) Bar business is your dream? Do you like to start a business that makes a difference not just in your life but also in Cocoa Farmer’s life?

If your answer is yes to any of these questions, then you should attend CocoaTown’s intensive, hands-on Bean to Bar workshop – to get training in all aspects of starting the chocolate business from selecting the cocoa beans all the way to wrapping the bars and making bon-bons and truffles.

The workshop is taught by International expert Ms. Arcelia Gallardo of Mission Chocolate (www.MissionChocolate.com). She was named “Most Gifted Chocolatier” by the San Francisco International Chocolate Salon in 2013. She teaches chocolate and chocolate making to the students of Gastromotíva, Brazil.  She has traveled through Belize, Venezuela, Guatemala, Mexico, Ecuador, Colombia, Puerto Rico, Peru and Brazil to work, volunteer, learn, and teach indigenous groups or curious city dwellers about cacao and chocolate making.

Limited seats available. Register now to avoid disappointment.

Checkout http://cocoatown.com/product/beantobarworkshop/ for more details on the workshop and to register.

More than 70% of our past attendees have started or grown their business.

Instructors

Arcelia Gallardo

Arcelia is a farmers daughter, trained chocolatier and chocolate maker, chocolate consultant, and teacher. She travels through Latin  America to work with cacao growers, chocolate makers and to teach indigenous women to make chocolate.  With the rest of her chocolate and cacao colleagues, she wants to help create a healthy system where everyone involved profits from a high quality product – from grower to consumer.

She has traveled through Belize, Venezuela, Guatemala, Mexico, Ecuador, Colombia, Puerto Rico, Peru and Brazil to work, volunteer, learn, and teach indigenous groups or curious city dwellers about cacao and chocolate making

Her goals are to provide cacao growing communities the resources they need and want. This ranges from teaching them how to make chocolate, connecting them to chocolate makers, helping them grow and process high quality cacao, or bringing them equipment, packaging, tools, and books.

She has worked at Le Cordon Bleu culinary school in Los Angeles where she was exposed to the the world of gastronomy and chocolate. She honed her chocolate skills with Ewald Notter, Andrew Shotts, and Shawn Williams. In Los Angeles she was a chef instructor at the Summer Cooking Academy, and in 2005 founded a confection workshop which featured flavors of Latin America blended with chocolate. Arcelia moved back to the San Francisco Bay Area and in 2011 established her retail location which was immediately featured as one of the best new sweet shops in the world by Travel and Leisure Magazine. Later, Arcelia was named “Most Gifted Chocolatier” by the San Francisco International Chocolate Salon in 2013. She sold the retail location in 2013 to pursue a more intimate relationship with cacao growers and to become a chocolate maker with the amazing bean to bar artisans at Dandelion Chocolate.

In Brazil, she teaches chocolate and chocolate making to the students of Gastromotíva and sell chocolates made with Brazilian cacao at the Feirinha Gastronómica food park in Butantá.

 

 

 

Additional Information

Dimensions 1 x 1 x 1 in

1 review for Bean To Bar Workshop – United States

  1. Bethany
    5 out of 5

    :

    “Recently I attended the Bean to Bar course at Cocoa Town in Roswell, Georgia. It was a spectacular time with a great group of people and a fantastic guest teacher, Dr. Sukha. I have been producing chocolate from bean to bar for a few years now, though I am always aware that the subject of chocolate is vast, in depth, and there is always something new to learn and experience. This course exceeded my expectations.

    Dr. Sukha, from the Cocoa Research Center in Trinidad, approached the topic from a predominantly scientific perspective, providing us with a great understanding of why the properties of chocolate vary the way they do, and what lengths we can go to as Chocolate producers to have more control over the variabilities, and therefore the overall flavor of the finished product. We spoke about subjects such as Marketing and Packaging and were challenged to think outside of the box. At the end of the 3 day course, we had learned Bean to Bar production from beginning to end (practically and scientifically), and had designed packaging for our finished chocolate bar. Other highlights of the event were the aroma lab and chocolate tasting – here we had a chance to practice using our senses to the best of our abilities, and train them in how to pick up on very specific flavors and aromas.

    Anyone who has ever worked with chocolate before will know that temping is a key part of the process. You can temper chocolate perfectly 100 times, and on the 101th time it won’t work, so it is essential to know that factors which affect chocolate as you work with it. Matthew from the Cocoa Research Center taught everyone three specific types of tempering. He broke it down scientifically but also encouraged students to treat it like art, and to make a connection with the chocolate, I.e. how it should feel when you stir it, and how it should look when it’s ready.

    Dr. Balu from Cocoa Town also shared his knowledge on Bean to Bar production, and showed us how to properly use and upkeep the Chocolate Making machinery. Mrs. Andal from Cocoa Town gave us great insight into what life is like for Cocoa Farmers, and emphasized responsibilities and opportunities we have as Bean to Bar Chocolatiers at home and abroad.

    There were attendees who had never created chocolate form the bean before, and others who had. There were Cocoa Plantation owners, Chocolatiers, as well as aspiring Chocolatiers. This course is suitable for people with little chocolate experience to those who are well versed in the subject. It was a great course, and I would highly recommend it to anyone within the field, or looking to become a Chocolatier.

    Thanks to Cocoa Town and Dr. Sukha for a great opportunity!”

    -Bethany, Cocoa Academic


    • Alexandra Thomas

      :

      Thank you Bethany.


Add a review