Bean to Bar Chocolate Bars represent the ultimate evolution for any chocolatier, shifting the focus from simply melting chocolate to creating it from the ground up. In this 40-minute on-demand intensive, Chef Olivier Fernández reveals the technical systems required to transform raw cacao nibs into professional-grade bars. Joining this Bean to Bar Chocolate Bars class means mastering the delicate balance of heat, time, and friction to develop a unique flavor profile that industrial products simply cannot replicate.
Designed for those who want to control every variable of their product, this Bean to Bar Chocolate Bars Class focuses on “Organoleptic Precision.” You will learn the systems to produce a Bean to Bar Chocolate Bars Class result: chocolate that is perfectly refined (low micron count) yet bursting with the complex, terroir-driven notes of the bean.
The heart of craft chocolate is the melanger. We explore the refining stage, where you will learn to reduce cacao nibs and sugar to a silky smooth texture. The Bean to Bar Chocolate Bars curriculum dives deep into the “Conching Phase,” teaching you how to manage airflow and temperature to evaporate unwanted acids while developing the “Maillardized” chocolate notes that define a premium bar.
Chef Fernández guides you through the aging process—a critical but often overlooked step in Bean to Bar Chocolate Bars production. You will learn how resting the chocolate allows the flavor molecules to stabilize before moving to the final tempering and molding.
A great base deserves a great recipe. This section of the Bean to Bar Chocolate Bars course demonstrates the versatility of craft chocolate through three signature variations: Salted Milk Chocolate, Crunchy Coffee Milk Chocolate, and a high-intensity 70% Berry Dark Chocolate Bar.
You will learn professional inclusion techniques to ensure crunch and flavor without compromising the pre-crystallization (tempering) of the chocolate. By the end of this Bean to Bar Chocolate Bars tutorial, you will possess the technical foundation to source your own beans and launch your own craft chocolate line with confidence.
This course teaches you how to formulate your own chocolate recipes that truly express the essence of cacao.
You will master the formulation of your own chocolate, focusing on:
Transforming raw cacao beans into aromatic, well-balanced chocolate bars.
Formulating recipes that express the specific essence of different cacao origins.
What is included in the class?
Recommendations and rules:
CHEF COURSES
