Bean To Bar Workshop – United States

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


Location: 108 Oak Street Suite B, Roswell GA 30075 USA.

 27 – 29 June 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.


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Product Description

Bean to Bar Workshop – United States

27 – 29 June 2017

This extensive hands-on course will go over what you need to know about making chocolate. You will learn everything from sorting, roasting, and cracking the beans to molding and packaging. You will also learn how to build a successful business plan and become a successful chocolate maker. This event will have limited seating, to pre-register send an email to or call 770-587-3000 today to reserve your spot!

Discover the world of chocolate making in this cutting-edge interactive course that is perfect for anyone who wants to improve upon their chocolate making talents. International Chocolate Experts, Chloe Doutre Roussel and Maria Fernanda di Giacobbe will share their unique skills while guiding you through the entire creative process of bean to bar chocolate making from beginning to end.

Bean to Bar Flyer


Chloe Doutre Roussel

Chloe Doutre Roussel

An author, consultant educator and world renowned expert on all things chocolate. Honorary Member- Academia del chocolate- Ecuador. To learn more about Chloe, Click Here

Maria Fernanda di Giacobbe

Maria Fernanda di Giacobbe

Chef, Entrepeneur, Artist and Chocolatier. Founder of La Paninoteka, an emblematic restaurant in Caracas that merged culinary research with Venezuelan arts –paintings, music, poetry, photography, fashion and theater. To learn more about Maria, Click Here



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.

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