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
About the teacher:
Sophie Jewett –
Sophie Jewett is the founder of York Cocoa House, a chocolate company opened 2011 in York, England, a city pivotal in the growth of the global chocolate manufacturing industry. Arriving in York in 1999 the city smelled of chocolate and caramel, with 2 large chocolate factories, confectionery factory and sugar refinery all based in the city.
Over the 10 years that followed the factories closed and production relocated, seeing the wealth of expertise and the camaraderie and connections left behind Sophie went on a journey to bring modern chocolate making back to York. In 2012 Sophie created the now annual York Chocolate Festival.
Embarking on their own chocolate making journey the York Cocoa Works Chocolate Manufactory and Academy opened in York in 2018, just opposite the site of Rowntree’s first chocolate making facility. As well as making their own craft chocolate Sophie works alongside retailers, manufacturers, ingredient providers and research partners to develop innovative chocolate products, solutions, training and education.
Sophie regularly speaks at international cocoa and chocolate industry events and recently contributed to the 5th Edition of Beckett’s Industrial Chocolate Manufacturing and Use.
Cost: US$1250 per participant (US$300 credit for equipment purchase)
When: April 1 – April 3 2020
Where: CocoaTown USA