Bean-to-Bar Chocolate Making Class

Included Topics

After completing this class, you will know:

• The importance of cocoa fermentation, drying, and roasting.
• How to sample 4 cacaos from different parts of the world (Ghana, Dominican Republic, Peru, Guatemala) to determine their flavor notes.
• How to choose a roasting profile for cocoa beans to get more chocolatey or fruity notes using time and temperature (roasting temperature suggestions included in the recipe book).
• How to grind and conche cocoa beans into a balanced, unique chocolate bar + the importance of ingredient order during refining.

Included Recipe and Techniques

• 70% Chocolate Bar Recipe (cocoa beans from the Dominican Republic and sugar).
• How to temper or pre-crystallize your freshly-made chocolate on a marble slab.

What’s Included in the Class

When you enroll in this bean-to-bar chocolate online class, you’ll receive:

• Lifetime access to the class video.
• A digital class and recipe book.
• A complete tools and equipment list with direct links to them.
• Full email and forum support.

Why Choose Melissa Coppel’s Chocolate and Confectionery Online School

The Melissa Coppel Chocolate and Confectionery School is globally recognized for redefining pastry, confectionery, and chocolate education.

Taught by world-renowned pastry chefs and chocolatiers, every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts with generosity and technical precision.

Recommendations and Rules: