Master Bean-to-Bar Chocolate Making
From raw cacao pods to professional chocolates in four weeks. Our intensive immersion takes you from Mysore farms to our Bangalore academy.
The journey of our Chocolate Immersion course starts at the source. This collage shows the vibrant cacao pods, the harvest, and the meticulous process of extracting the beans on the farm in Mysore.
A truly immersive experience. Our students get to taste fresh cacao pulp straight from the pod, a flavor you can't find anywhere else. This is part of understanding the complete lifecycle of chocolate.
It all begins with a single, humble cacao bean. Here, we examine the quality of roasted beans, a critical step in developing the flavor profile of the final chocolate bar.
A close-up of perfectly roasted cacao beans. The roasting process is where the chocolatier's artistry truly begins, unlocking the complex aromas and flavors hidden within the raw bean.
The grinding process in a melanger, where roasted cacao nibs are slowly refined into smooth, liquid chocolate. This can take hours, even days, to achieve the perfect texture.
The transformation is mesmerizing. You can see the texture of the chocolate changing in the melanger as it becomes smoother and more fluid, developing its final, silky consistency.
Master Chocolatier Olivier Fernandez demonstrates the art of working with freshly made chocolate. Learning from such experts is a core part of our program.
About this collection
This isn't just theory. You spend the first two weeks living on a cocoa farm in Mysore, learning everything from harvest to fermentation, before returning to our academy to master the fine art of roasting, grinding, and tempering.
Whether you want to launch a craft chocolate brand or master advanced bonbon artistry, this program builds your foundation from the soil up. We believe you cannot fully understand chocolate until you have held the raw cacao pod in your hand at the source.
The Farm Phase
Your journey begins with two weeks onsite at a cocoa farm in Mysore. Here, you get your hands dirty—harvesting pods, understanding fermentation science, and drying beans under the sun. It is a raw, real-world lesson in why origin matters for the final flavor profile.
The Academy Phase
Back at our Bangalore campus, you dive into technical production. We focus on:
- Roasting & Grinding: Understanding how to develop complex flavor profiles using melangers.
- Tempering Science: Mastering the stabilization of cocoa butter for that perfect snap and glossy finish.
- Artistry: Creating bonbons and bars that look as good as they taste, including airbrushing and layered molding.
With dual certification and intensive guidance from our chefs, you walk out ready to handle couverture and create your own signature range. This is for those ready to stop buying chocolate and start creating it.
Lavonne
We are a family of dreamers and bakers, not just an academy. When you join us, you are a Lavonnette for life, supported by alumni and chefs who have been exactly where you are today.
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