Bean-to-bar with Paula Navarrete August 2025

There’s a fascinating story behind each chocolate that’s waiting for you to unlock. Bean-to-bar is the key.

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

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

This 6-hour bean-to-bar class is your turn to discover where you can source your beans, roast them, and grind them into a balanced, unique bar of chocolate. You will learn all these techniques and the theory behind key processes like cacao fermentation, drying, and roasting in real time and through detailed demos. And if you have any questions, you can ask them throughout the class or via email!

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!