Bean to bar chocolate Course by The classroom by la folie
Duration
This course is a masterclass for 2-3 days with a hands-on interactive session on the process and theory of making chocolate and enhancing your knowledge of flavour profiles.
You will learn:
a little about fermentation and the tree to bean process.
you'll understand the roasting profiles of cocoa beans
the processes of winnowing, grinding, refining and tempering to make real couverture chocolate.
how to pair chocolate with additional ingredients to make inclusions.
Experience immersive cooking classes with 'The Classroom by La Folie' and enjoy the interactive learning inspired by Chef Sanjana Patel’s intense passion for cooking and the desire to share her knowledge.
For novices, this is a culinary playground to learn and expand. For seasoned professionals and amateur chefs, this brings a possibility to explore flavors, gain knowledge and replenish their arsenal of skills.
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