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 chocolate couverture, as well as chocolate couverture paired with additional ingredients as inclusions. After your interactive class, you will take home some of the signature flavour bars of milk, dark and gianduja chocolate created with different cocoa beans from around the world. 

WHAT YOU WILL LEARN

- Cocoa bean selection and storage

- Roasting

- Winnowing

- Grinding and refining

- Conching

- Tempering

- 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

- Dark Chocolate 70%

- Fruit flavoured bar with yogurt powder

- Hazelnut chocolate gianduja 

- Milk chocolate bar 40%

- Pairing of chocolate with ingredients 

- Alternative recipes 

*The class will be for 5 hours each on September 18 and 19, 2019*

Please Note: This class will be an interactive session. 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.