Naviluna Professional Bean-To-Bar Chocolate Making Course & Certificate September 2022

Sale price Price Rs. 72,000.00 Regular price Unit price  per 

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

 
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 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

6. Excursions

  • cacao farm visit

For further questions and information email info@naviluna.in