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

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

After receiving hundreds of requests over the years we are finally launching our inaugural in-person professional bean-to-bar training program.

Conducted in person by Naviluna Executive Che’d David B. 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.

This course has been structured to provide an in-depth knowledge and skills for those who are interested to enter the world of bean-to-bar in a professional setting, with equal emphasis on practical and theoretical training.

Duration: 15 days

Dates: 10th - 28th Jan 2022

Timings: 11am - 7pm Mon - Fri

Location: New Naviluna HQ, Mysore 01

Course Fee: ₹72k*

Easy payment 3 part installment (EMI) options are now available - see dropdown menu

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



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, winnowing, grinding, conching, and refining.
  • The art of tempering chocolate
  • Working with inclusions

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