How do you make good chocolate?

Interested in learning more?

Consider our Introductory Chocolate Making class which can be followed by our Advanced class and sensory classes.

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INTRODUCTORY CHOCOLATE MAKING COURSE (A FIVE-DAY SHORT COURSE)

Pre-requisites: None

Course Description: The introductory chocolate making course offers the theoretical and practical building blocks for effectively crafting dark chocolate from fine or flavour cocoa beans.  Students gain an understanding of the impact initial cocoa bean quality has on the chocolate they make, key chocolate making theory, as well as, economic and social considerations in the bean to bar chocolate making business. Opportunities for developing and building a chocolate brand are discussed as well as, packaging concepts and marketing opportunities with a group project to design a chocolate wrapper.   The course also involves a ½ day field trip to a cocoa field to reinforce the bean to bar connection.

Resources: Access to training space, chocolate laboratory and chocolate making equipment.  Consumables including cocoa beans, cocoa butter, lecithin, consumables for sensory analysis, printing services and office support.  Provision of breaks.

ADVANCED CHOCOLATE MAKING COURSE (A FIVE-DAY SHORT COURSE)

Pre-requisites:  Introductory Chocolate Making Course and persons who have skills/experience in making chocolate either from bean to bar or chocolate on an industrial scale.

Course Description: This course offers an advanced theoretical and practical treatment of chocolate making, as well as, further product options with chocolate as a follow on from the Introduction to chocolate making course.  Tempering is revisited with milk and white chocolate making.  Principles and practices in the preparation of ganache, as well as, filling of shells to create a variety of pralines, truffles and bonbons are explored.  Different chocolate moulding and coating techniques are taught and demonstrated to highlight artistry in chocolate making. Guest talks by specially invited chefs and chocolatiers are also part of the programme with a more advanced treatment of sensory (flavour and aroma) analysis.

Resources: Access to training space, chocolate laboratory and chocolate making equipment.  Cocoa beans, cocoa butter, lecithin, consumables for chocolate products and sensory analysis, printing services and office support.  Provision of breaks.

INTRODUCTION TO COCOA SENSORY ANALYSIS (A FIVE-DAY SHORT COURSE)

Pre-requisites:  No pre-requisites
Course Description: The course offers a general introduction to the history, concepts, principles, and practices of sensory analysis with a focus on cocoa liquor and chocolate. The protocols for panelist screening, basic facilities and environment for sensory analysis are discussed with practical exercises on basic tastes identification and recognition with intensity scaling of core and ancillary flavours, as well as, the major off flavours in cocoa liquor and chocolate assessments.  Sample preparation and basic data handling are discussed with sessions dedicated to distinguishing positive and negative aromas in cocoa liquor and relating them to common defects. At the end of the course the participants will be able to assess cocoa beans and liquors for basic quality.

Resources: Access to training space, chocolate laboratory and chocolate making equipment, Consumables for sensory and aroma analysis, printing services and office support. Provision of lunch and breaks.