Duration
11 hours (Wednesday 5 pm - 9 pm and Saturday 9 am to 4 pm)
Schedule
Wednesday 22 October 2025 5 pm– 9 pm
Saturday 25 October 2025 9 am – 4 pm
What You Learn
The Bean to Bar movement
Bean selection
The processes involved in making chocolate
Equipment and ingredients
Tasting and appreciation of chocolate
What You Get
Hands on training
Recipes booklet
Light lunch is provided on Saturday
Certificate of attendance
Materials to Bring
Containers and carry bag to take goods home
Pen for note taking
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Curious to know how to make chocolate?
We will start by learning how to taste chocolate and appreciate the different flavours and nuances that can be found in Bean to Bar craft chocolate.
In this introduction to Bean to Bar we will touch on history, growing regions and conditions as well as equipment and ingredients.
This hands-on class will take you through the different processes from bean selection to making and packaging the chocolate. We will make a batch of white, milk and dark chocolate as well as learn how to measure the micron (particle size) for the perfect chocolate.
Learn how to process perfectly tempered chocolate including mould preparation and care for moulding the chocolate you will make. Discover the professional procedures for that perfectly shiny finish.
Take home a selection of what you make in class
A light lunch will be served to all participants.
On completion of this class, you will receive a certificate of attendance.
Due to our environmental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au