Given the rapidly changing impact of novel coronavirus (COVID-19) in new locations across the globe, including U.S. and here in Georgia, we at CocoaTown have decided that it is in the best interest of our customers, instructors and staff to postpone the upcoming bean to bar workshop scheduled to be held April 1st -3rd. We will let you know the new dates once the travel bans are lifted around the world.
If you have already paid for the workshop you can use the credit for future workshop date or get complete refund. If you have already booked the flights, please check with your selected airline – we understand many of them are not charging cancellation fees and letting you reschedule the travel for next one year.
We are monitoring the situation closely and will make the necessary modifications as the need arises. We have suspended all non essential travel on a local and international level at this time.
In regards to our staff, we are a small group of in house employees and few off-site contractors. We are taking necessary precautions to keep our employees safe.
We are not planning to close our warehouse at this time and will continue to provide customer service, technical support and shipping products around the world as much as possible. We appreciate your understanding and cooperation.
Please stay safe.
Andal Balu and Balu Balasubmaranian
BEAN TO BAR WORKSHOP – US
Next class – April 1st – April 3rd 2020 (Postponed)
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.
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Hands on Intensive Workshop
Do you want to start a Bean to Bar Craft Chocolate business?
As a chef, pastry chef, or chocolatier do you want to add Bean to Bar chocolates?
Do you love “New American Chocolates” and want to know how they are made?
If you answered yes to any of the questions above, this workshop is for you
CocoaTown’s intensive three day, hands-on Bean to Bar workshop will cover:
• Cocoa beans – fermentation, drying & other post-harvest processes
• Preparing beans for chocolate – varieties, quality control & sorting
• Making bars and other variations
• Business plan
• Network & learn from international participants – special recipes, culture etc
Sophie Jewett –
Cost: US$1250 per participant (US$300 credit for equipment purchase)
When: April 1 – April 3 2020
Where: CocoaTown USA