Chef Sanjana Patel of La Folie has sourced beans from the top growing regions around the world for Bean to Bar chocolate making. This class will enable you to understand the process and theory of making chocolate and enhance your knowledge of chocolate flavour profiles. In this 2-day hands-on class, Chef Sanjana will teach roasting profiles of cocoa beans, grinding, refinement and tempering techniques to make real couverture chocolate, as well as pairing them with additional ingredients to make inclusions. After your interactive class, you get to take home some of the inclusion bars made during the class.

What you will learn:

- Tree to Bean process including fermentation and drying

- Cocoa bean selection and storage

- Sorting

- Roasting

- Winnowing

- Grinding and refining

- Conching

- Tempering

- Tasting chocolate to understand flavour profiling and pairing

- Inclusion of sugars, milk powder, fruit powder and nuts to make different flavoured bars such as hazelnut gianduja bar, fruit flavoured bars, milk chocolate bars.

Sample Recipes that will be taught during the class:

-Dark chocolate, salted caramel bar

-Fruit & vegetable flavoured bar

-Smoked tea chocolate bar

-Lavender goat's milk chocolate with rosemary

-Coconut milk dark chocolate

-Pairing of chocolate with other ingredients

-Alternative recipes

The class will be for 6 hours each on January 30 & 31st, 2020 from 10 am to 4pm

Please Note: This is an interactive class. The recipes are subject to change. The region of cocoa beans used in class will vary based on the cocoa bean growing season and their availability around the world.