OL | Bean-to-bar with Paula Navarrete (August 2025)

There’s a fascinating story behind each chocolate bar waiting to be studied.

From the plantation to the transportation of cacao, all the steps this fruit goes through before turning into a bar require an adventurous spirit, open communication with the farmers, and technical precision.

In this online class, bean-to-bar expert Paula Navarrete invites you to explore all the people, processes, details, and challenges that make chocolate possible.

As the former Director of Chocolate Production at Dandelion Chocolate San Francisco and in her current position in Cacao Latitudes (a specialty cocoa supplier that links chocolate makers with extraordinary cacao), Navarrete has been behind the sourcing of origin cacao and the production of unique chocolate that leaves a positive impact in cacao-producing communities.

This bean-to-bar class is your turn to discover the places where you can find your first beans, roast them, grind them, and conch them into balanced and delicious chocolate.

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