Naviluna Professional Bean-To-Bar Chocolate Making Course & Certificate May 2024

We're pleased to announce the next edition of the Naviluna professional bean-to-bar training program.

Now into our 7th edition and the only course scheduled for this year, this is a unique in-person opportunity to learn directly with Naviluna Executive Chef David Belo, who brings with him over 20 years working in food & drink through various disciplines as a mixologist, artisan bread baker and chocolate maker in a career that's spanned the U.K. , Africa and Asia.

This course will teach you how to make chocolate from bean-to-bar either at home or in a professional setting. Candidates will have the opportunity to work on various types of equipment, train and hone their craft, supported by in-depth theory and tasting sessions, whilst underscored with the economics and business of craft chocolate.

This course has been structured to provide in-depth knowledge and skills that simply cannot be attained from books or on the web, for those who are interested to enter the world of bean-to-bar in a professional setting, with an equal emphasis on practical and theoretical training.

Duration: 6 days

Dates: 27th May - 1st of June 2024

Timings: 11am - 7pm

Location: Naviluna HQ, KR Mohalla, Mysore.

Course Fee:
₹72,000 when paid upfront
₹81,000 when paid via 3 easy instalments 

- Easy payment 3 part installment (EMI) options are now available - see dropdown menu.
- Final payment needs to be made by the 1st of May  to confirm attendance.
- No refunds for part-payments.

Slots: only 12 available!!

Certificate: Yes, all candidates who complete the course will get a certificate.

*Includes all taxes.
*Does not include travel, meals and accommodation

 
Modules:

1. It’s all about the cacao

• Assessing quality of cacao
• Understanding post harvest processing
• Cacao genetics
• Cacao terroir from around India and around the world.

2. Making Chocolate

• Roasting
• Cracking
• Winnowing
• Refining
• Conching
• Learning about vintage vs contemporary machinery
• Developing texture
• Advancing flavour in single origins
• Good vs bad practices
• Cacao Nutrition

3. Practical

• All mechanical steps from bean-to-bar including sorting, roasting, winnowing, grinding, conching, and refining.
• The art of tempering chocolate
• Working with inclusions
• Bean-to-bar in confectionery

4. On the Palate 

• Developing taste sensitivity
• Learning to taste chocolate
• Assessing quality
• Distinguishing nuance and characteristics

5.  Flavour Theory

• Recipe construction
• Extrinsic vs intrinsic flavours
• Chocolate, food and drink pairing

6. Excursions

• cacao farm visit

For further questions and information email info@naviluna.in