Bean-to-Bar: A Masterclass for Industry Professionals

Gain an in-depth understanding of chocolate production in this intensive two-day professional masterclass with Chef Nicolas Jordan, Meilleur Ouvrier de France (M.O.F.), one of France's highest craft distinctions.

From cocoa bean to finished product, you'll work through the key stages of bean-to-bar production, develop your own chocolate formulations, and apply professional techniques in panning and spread making. The focus is on flavour development, formulation and product customization.

What you'll learn

• Origins and processing: cocoa origins and flavour profiles; fermentation, drying and roasting; cracking and winnowing
• Making the chocolate: grinding, refining and conching; tempering and moulding
• Formulation: custom recipe development; cocoa percentages, flavour intensity and inclusions; no-added-sugar and vegan milk chocolate

• Panning: nut preparation and chocolate coating; panning, smoothing and finishing; polishing and glazing
• Spreads: classic hazelnut chocolate spread; alternative and customized spreads; spreadable caramel
• The science: how fats, sugar, cocoa and nuts affect 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.