Bean-to-Bar: A Masterclass with Chef Nicolas Jordan, M.O.F.

*NOTE: Price includes paper chef hat, apron, towel and take-away container. Lunch is not included.


Gain an in-depth understanding of chocolate production in this intensive two-day professional masterclass with Meilleur Ouvrier de France, Chef Nicolas Jordan.

From cocoa bean processing to finished chocolate products, participants will work through the key stages of bean-to-bar production, develop custom chocolate formulations, and apply professional techniques in chocolate panning and spread production. The masterclass combines technical knowledge and hands-on production, with a focus on flavour development, formulation and product customization.

Techniques covered:

Day 1: From Bean to Chocolate

• Cocoa origins and flavour profiles

• Fermentation, drying and roasting

• Cocoa bean processing

• Roasting, cracking and winnowing

• Grinding, refining and conching

• Chocolate tempering and moulding

• Custom chocolate formulation and recipe development

• No-added-sugar and vegan milk chocolate

• Cocoa percentages, flavour intensity and inclusions

Day 2: Chocolate Panning & Spreads

• Nut preparation and chocolate coating

• Panning, smoothing and finishing techniques

• Polishing and glazing

• Classic hazelnut chocolate spread

• Alternative and customized chocolate spreads

• Spreadable caramel

• The role of fats, sugar, cocoa and nuts in texture, stability, shelf life and flavour

Questions? We're happy to help! Email us at Ottawa-StudentServices@cordonbleu.edu

NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-StudentServices@cordonbleu.edu to register.