Naviluna Professional Bean-To-Bar Chocolate Making Course & Certificate September 2022
After receiving many many requests over the years we have launched our in-person professional bean-to-bar training program.
Conducted in person by Naviluna Executive Chef David Belo, who brings with him over 19 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: 19th - 24th September 2022
Timings: 11am - 7pm
Location: Naviluna HQ, KR Mohalla, Mysore.
Course Fee: ₹72k*
- Easy payment 3 part installment (EMI) options are now available - see dropdown menu.
- Final payment needs to be made by the 12th of September to confirm attendance.
- No refunds for part-payments.
Slots: only 6 available!!
Certificate: Yes, all candidates who complete the course will get a certificate.
*Includes all taxes.
*Does not include travel, meals and accommodation
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
- Learning about vintage vs contemporary machinery
- Developing texture
- Advancing flavour in single origins
- Good vs bad practices
- Cacao Nutrition
- 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 confectionary
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
- cacao farm visit
For further questions and information email email@example.com