--- title: "Bean-to-Bar Chocolate Course | Learn Chocolate Making in Bangalore" description: "Join our intensive bean-to-bar chocolate immersion course. Master everything from farm-to-table, tempering, and bonbon artistry with City & Guilds certification." canonical: https://mytribe.in/lavonneacademyindia/professional-specialization-courses/bean-to-bar-chocolate-immersion last_updated: 2025-08-30 --- # Master Bean-to-Bar Chocolate Making Tribe Verified · City & Guilds certified chocolate curriculum By [Lavonne](https://mytribe.in/lavonneacademyindia) · At academy in Domlur, Bengaluru · ₹1.5L per course (estimate) Part of [Professional Specialization Courses](https://mytribe.in/lavonneacademyindia/professional-specialization-courses). [View full gallery](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/gallery) From raw cacao pods to professional chocolates in four weeks. Our intensive immersion takes you from Mysore farms to our Bangalore academy. ## Photos and videos - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/31b5f21c-388c-41ed-991f-8172f1d6c07f) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2f2572b-ce11-4c7d-a8fd-726f3ecc1581) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d88a1bbe-cb24-4426-89ae-89e6276ac304) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/604c679a-cb52-4f9c-b2a2-c8318dea742d) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7dd46297-90bf-4845-925b-18538df495f1) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c25a412d-b586-4063-a4b0-79187cdb1582) - ![Master Chocolatier Olivier Fernandez demonstrates the art of working with freshly made chocolate. Learning from such experts is a core part of our program.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8ce5de0-6594-462d-9637-6bbf15de916f) - [Video: 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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b6c73a3-d85f-4894-af71-9b24a965ceaa) - [Video: 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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac4a25c8-2a3d-4d44-a413-68c463f30752) - [Video: 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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b26f92f-264f-47f8-b6f7-cd1e880590db) - [Video: These beautiful bonbons are inspired by tropical birds. Each one is a miniature work of art, showcasing advanced coloring techniques and featuring unique flavor combinations like Thai Ginger Lemon and Habanero Chili.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c2460de2-eb1d-4413-b5f1-03b41f0a8461) - !['Fulmen', meaning lightning. These bonbons capture the dramatic pattern of a thunderstorm using advanced airbrushing and coloring techniques taught in our chocolate classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/64d8c215-2f33-4ee4-86ea-d6eef651cac2) - !['Litore', meaning coast. These chocolate bars beautifully replicate the gradient of a beach meeting the ocean, a perfect example of how we draw inspiration from nature to create edible art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3fabdcc6-d47d-4c6f-b6b3-3a865d0ad5d4) - !['Ignis', meaning fire. The design on these bonbons mimics the flickering flames and glowing embers of a fire, created with intricate cocoa butter coloring methods.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/690ab7c5-752e-4a8d-8ef7-fdc941cb2837) - !['Silva', meaning forest. These chocolates capture the dappled light and rich greens of a dense forest, showcasing how to create complex, layered patterns.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f427e6-54c9-497a-b30f-ceab13f986f9) - !['Lignum', meaning wood. The detailed wood grain effect on these chocolates is achieved through careful layering of different colored cocoa butters, a technique our students master.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb446e88-b90b-4052-9179-83363fa4aba8) - !['Flos', meaning flower. These delicate bonbons are inspired by blossoms, combining subtle color gradients and intricate patterns to create a beautiful, edible flower.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbe2378e-879f-4f9b-b6c3-fdaf2cb29cbe) - [Video: The best part of the day is always the tasting. Our students enjoy the delicious results of their confectionery workshop, sampling the chocolate bars and bonbons they created.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/24f052cc-d78b-4bda-bd7e-acbadc4f96d5) - ![We are always pushing the boundaries of what's possible with chocolate. Here, we're using liquid nitrogen to create unique textures and forms in one of our experimental sessions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/451afa97-bb65-4b3e-8c75-ae81bac1082f) - ![Experimenting with flavor is at the heart of what we do. Here, we are grinding dried chilies to infuse into a chocolate recipe, exploring the balance of sweet and spicy notes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76671bd6-c89a-4fb5-b0ad-ea6ee0451d3a) - ![This stunning shard of black pepper brittle is a result of our recipe development sessions. We teach our students how to think outside the box and combine unexpected ingredients with chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/87ba11c9-41b8-423d-a103-c6132cbc9498) - [Video: We are proud to announce our official partnership with Callebaut. Our academy is always stocked with the finest Belgian chocolate, ensuring our students learn with the best ingredients in the industry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cdfb5346-6b0c-4710-bdba-96553cdc7c18) - [Video: A behind-the-scenes look at a shoot for the 'Born Original' documentary, highlighting Chef Vinesh Johny's contribution to the culinary world through his work with chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5306f001-f57e-4309-8b20-93a5a0b9cf55) ## About Bean-to-Bar Chocolate Immersion 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. ## About 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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