Master Bean-to-Bar Chocolate Making

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.

Understanding the science of tempering is key for any chocolatier. This video explains why tempering is necessary to stabilize cocoa butter, showing the visual difference between untempered chocolate with blooms and perfectly tempered, glossy chocolate.

A satisfying look at the process of tempering milk chocolate on a marble slab. This traditional method allows for precise control over the cooling process, ensuring a perfect snap and shine in the finished product.

Learn how to make luxurious Soft Caramel Sea Salt Bonbons with this recipe tutorial. We show you how to create the ganache using Callebaut Gold chocolate and pipe it into bonbon shells for a professional finish.