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Purchase tickets through my other website Bean To Bar World
Learn how to make dark chocolate from scratch, that is, from the cocoa bean! This class is great for those who simply want to learn a new skill, or those who wish to learn how to make their own chocolate at home or to start a small business. Making chocolate from the bean is quite rare. Even the top chocolate shops in the world do not even make chocolate from scratch. Learn the work and skill required to be a chocolate maker.
In this class you will learn the basics about how to make your own chocolate at home including how to source the right cocoa beans, how to sort them, roast them, winnow them, refine them into chocolate, and how to use and store your chocolate.
I will demo how to temper your chocolate for you to make small chocolates with dried fruits and seeds on them if you wish.
I will also demo how to make a simple yet ideal hot chocolate with samples for the group to try.
Some chocolate you take home will be tempered, and some will be untempered (which you can use for hot chocolate, baking, etc.)
Keep in mind we will be using one stone refiner to make all our chocolate, which will be decanted on the second day and portioned out to each person.
Class size will be up to 6 people so that there is lots of room for questions. I want the class environment to be relaxing and educational!
Who:
Anyone who wishes to learn how to make chocolate from scratch. No kitchen experience necessary. You will have the know-how of how to make your own chocolate at home using a table top melanger and other household kitchen items.
How Much:
$199 per person plus tax.
Where:
Zest Food Hub
1140 4 Ave SW, Salmon Arm, BC V1E 1T1
*Please do not contact Zest directly - contact me here or at geoseph.com*
When:
Day 1: Thursday, May 25, 2023 from 6-9 PM
Day 2: Friday, May 26, 2023 from 6-9 PM
What’s Included:
500g of fine cocoa beans you will roast yourself
Approximately 500g of 70% dark chocolate made from fine cocoa beans we will make in class (some will be tempered, some will be untempered)
Handout with information we covered in class
Hot chocolate sample
Mini tasting of fine chocolate (that we made and from other makers)
Gloves and aprons will be provided.
What You Need To Bring:
Wear clothes you don’t mind getting chocolate on (especially on day 2)
Comfortable shoes
Snack or drink if you wish
Reusable containers to take your chocolate/cocoa beans home (but I will have resealable bags as well)
All your chocolate questions!
If you have long hair - please tie it back.
No strong perfumes or colognes or other strong odours on your person.
The Cacao/Chocolate:
The cacao used will be a high quality fine cacao (origin to be determined), and fairtrade sourced.
The chocolate we make will be a 70% dark chocolate with only cocoa beans, sugar, and cocoa butter (therefore 100% plant-based). You have the option to add some inclusions to your chocolate on day 2 such as dried fruit, pumpkin seeds, etc.
We will not use any dairy, nuts, or gluten in the kitchen. However, I cannot guarantee equipment or ingredients did not come in contact with or contain traces of any allergens (nuts, dairy, gluten, etc.).
The Host:
My name is Geoseph, and I have been working in the fine chocolate industry since 2008. I am a professional chocolate sommelier, master chocolatier, and bean-to-bar chocolate maker. My background in gastronomy, biology, and fine arts come together to offer you a unique and in-depth understanding of chocolate.