Discover the craft behind real chocolate in this immersive Bean to Bar – Taster workshop. Perfect for beginners, food enthusiasts, and aspiring chocolatiers, this hands‑on experience introduces you to the complete journey of chocolate — from cocoa bean to finished bar.

Participants will explore the global Bean to Bar movement, learn what makes ethically produced, sustainable chocolate, and gain practical insight into professional chocolate‑making techniques. You’ll watch demonstrations, get involved in key stages of production, and finish the session by moulding, packaging, and tasting your own chocolate.

What You’ll Learn

Introduction to Bean to Bar 

• Welcome and workshop orientation
• What “Bean to Bar” means and why it matters
• The Bean to Bar movement: ethics, sustainability, and transparency
• Chocolate processes on the farm:
  • Growing
  • Fermenting
  • Drying
• Understanding chocolate ingredients:
  • Two‑ingredient vs three‑ingredient chocolate
  • Benchmark 70% chocolate explained

Chocolate Making Demonstration 

• Overview of essential chocolate‑making equipment
• The production stages:
  • Roasting
  • Winnowing
  • Grinding
  • Refining and conching

Tempering, Moulding & Tasting 

• Why tempering is critical for quality chocolate
• Chocolate tempering techniques
• Moulding and packaging finished products
• Guided chocolate tasting session

For more information, contact - shortcourses@angliss.edu.au