Bean-to-Bar Chocolate Class: From Cocoa Beans to Gourmet Bars

Discover the True Art of Craft Chocolate Making.

In this online bean-to-bar chocolate class, you’ll explore what it takes to source single-origin cocoa and make the perfect 70% chocolate bar.

There’s a fascinating story behind each chocolate. Bean-to-bar is the key to unlock it.

In this 40-minute online class, Chef Paula Navarrete (Dandelion Chocolate and Cacao Latitudes) invites you to explore the people, processes, and challenges that make the crafting of chocolate an incredible and delicious feat.

From the plantation to the transportation of cacao (or cocoa), working with this tropical fruit requires working hand in hand with farmers and understanding how technical and environmental variables affect the final flavor of your product.

As the previous Director of Production at Dandelion Chocolate and the current Cocoa Bean Quality Expert at Cacao Latitudes, there’s no better instructor in bean-to-bar chocolate than Chef Paula to give you the tools to start making unique chocolate bars from different origins.

If you’ve always wanted to know where to find cocoa beans, how to pick the right roasting profile for each origin, and celebrate all the nuances of chocolate, this course is just the right choice.

By the end, you will know how to craft a special single-origin 70% chocolate bar using only two ingredients: single-origin cocoa beans from the Dominican Republic and sugar (and some optional cocoa butter, if you want to make it extra smooth).

It doesn’t get simpler or more delicious than that!

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.

Enroll Now

Make your craft chocolate a true reflection of the beauty of the cacao beans you want to celebrate.

Enroll in Paula Navarrete’s bean-to-bar class today!