Suitable for all levels
Learn the ins and outs of making bean to bar chocolate at home or work
Date: October 24th
Time: 4pm-5pm
Price: £29
Livestream Class Recording
Get All Your Questions About Making Nib To Bar Chocolate Answered
This class focuses solely on how to make bean to bar chocolate at home or work using all
natural, plant based ingredients and a stone grinder in order to achieve a
silky smooth, melt in the mouth finish.
Do You Love Chocolate?
For a long time now I have focused solely on making and working with un-roasted chocolate starting from cocoa paste, but, in recent months I have been working on roasted chocolate from cocoa nibs. When we’re working from nibs, there are slight changes we need to make to the processing of the chocolate itself. When we’re roasting the chocolate, it brings in a whole other level of things to consider and vary.
My hope is that it, if you are just starting out, it sets you up well for success and, if you’ve been doing it for a while, it will address the issues you come up against and help you make lovely chocolate.
What you’ll learn…
What Is A Stone Grinder
If you’re entirely unfamiliar with a stone grinder, we’ll get into all the details in class. This method of making chocolate is the most traditional and has been used for centuries. Before electronic machines were used this was accomplished manually using a large stone, like a mortar and pestle, but huge! Luckily today we have various machines to choose from. I’ll talk about a few of them in class and demonstrate the ins and outs of it using my own grinder.
Which Ingredients To Use
Depending on whether you want to make dark, milk, white or blonde chocolate the ingredients and their ratios will vary. In this class we will go through my tried and true recipe and techniques for making roasted, bean to bar chocolate. We’ll discuss which ingredients I use, where I get them and in what ratios they are added to the chocolate. Every ingredient tweak results in a different outcome for the chocolate, we’ll go over that in class.
Pre-Grinding & Grinding Times
A silky smooth consistency isn’t the only reason to grind your chocolate, there are other factors that come into play, such as viscosity and flavour development. Specifically where roasted chocolate is concerned, we’re going to explore the topics of roasting times and temps, the nibs you use and where you source them, grinding the chocolate, sugar ratios and more.
Roasting Times & Temps
When making bean to bar chocolate, all chocolate makers will choose their own special combo of roasting time and exact temps to use in order to create the flavour profile they’re looking for. You can use the times and temps that I do, or you can test variations in order to find your perfect roast. I’ll talk you through all the variations in class so you can make an informed decision.
Starting A Batch
We’ll start a batch of roasted, bean to bar chocolate in class so you can see exactly how easy it is. We’ll also cover some great troubleshooting of common issues that might arise during the grind.
Troubleshooting
I’ve been teaching this topic for about 7 years and have taken notice of the most common questions and issues that arise before, during and after a grind. I’ll address as many of those as possible in class, but cover them all in the accompanying class book.
How Does It Work?
- After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
- At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
- You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
- While I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
- You’ll receive the class book and a recording of the session within 1-2 hours of the livestream.
- Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class. You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace. Of course, you have all recipes and a recording of the class to refer back to whenever you want.
