Online-LIVE | Bean to bar by Olivier Fernandez

Olivier Fernández is one of the most knowledgeable bean-to-bar chocolatiers in Spain. His love of fieldwork in cacao farms, his extensive technical knowledge, and his keen sense of flavor translate into perfectly executed artisanal chocolates that respect the many nuances of cacao at his bean-to-bar atelier, MXBCN. In this Online-Live class, you will learn all the necessary steps to make chocolate from scratch. Understand the different stages of cacao harvesting and the importance of fermentation and drying methods. Then, discover the order of ingredients to follow during refining and conching to create an aromatic and distinctive chocolate. Finally, learn the details of chocolate aging and pre-crystallization. For those with a passion for uncovering the mysteries of cacao, this course offers incredible insights. In our Online Live classes, you can ask all your questions live, interact with Chef Fernández, and get full access to class recordings to make your learning experience as enriching as possible!