Online Bean to Bar Chocolate

Class Course Certification Workshop India

For the 1st time in india, the Online Bean to Bar Chocolate Making Certification Class Workshop Course is now being offered! Start from the scratch (cocoa beans) and understand how couverture & the final chocolate bar is made using small scale (micro-batch) equipment. In the online bean to bar chocolate making program, we shall discuss, explore and understand the origins of Cacao, Flavour profiles of Cacao and Chocolate, Agricultural requirements/impacts, Harvesting/post harvesting processes, bean to bar making process, Cocoa Butter Pressing, Roast Profiles, Cracking/Winnowing Techniques, Refining, Grinding, Conching, Tempering, Moulding, Adding Flavours, Recipe Formulation, Packaging, Storing & Transportation Infrastructure, various equipment’s, raw materials, scaling up, detailed financials, business plans/scenarios, current market scenario, go to market strategy and pricing/positioning strategy. We would be working with Cocoa beans of Indian origin, and making 1 batch of chocolate during the 3 days. The course is administered by Poonam Chordia & L Nitin Chordia who are both India’s only certified chocolate tasters.

 What’s included on Day 1 (10 AM to 5 PM):

Presentation on:

• Virtual trip to Cocoa Farm
• Cocoa Varieties
• Cocoa growing Vs Processing Countries
• Introduction to Post Harvesting methods
• Cleaning & Grading Cacao
• Determining quality of Cacao
• How to roast Cacao
• Removing shell & preparing nibs
• Grinding, Refining and conching for flavour
• Introduction to Chocolate tempering and moulding
• Difference between Industrial Vs Micro Batch
• Difference between Pure Vs Compound chocolates
• Definition of Bean to Bar chocolate

Followed by:

• Live step by step demonstration of chocolate making using small batch equipment
• Small Batch Equipment selection and discussion on Pros & Cons, Limitations of each equipment .
• Live chocolate making steps (Including Roast Profiles, Cracking Techniques, Winnowing Techniques, Grinding, Conching, Tempering, Moulding, Colouring, Adding Flavours)
• Raw Materials discussion – The sources of raw materials & Equipment externally shall not be discussed.
• Grade, Roast, Crack & Winnow Cocoa beans to prepare for making the chocolate.
• Raw materials and equipment are available at Cocoashala for purchase.
• Commence/Initiate the process of bean to bar chocolate making (the grinder will be on overnight)

What’s included on Day 2:

• Discussion on variations in each step/stage
• Discussion on Estimates/Forecast for this business
• Challenges and opportunities in Bean to Bar in India
• Tasting of Indian origin chocolates
• Details of “Point of failure” and “Reasons of Success” at each step/stage of the bean to bar making process
• Business Planning for various capacities including Raw material Costing, loss at each stage and residue strategy.
• Profit & Loss and Business Plan (without Balance Sheet)
• Equipments required when expanding (Pros and Cons)
• Equipment and Capacity Expansion Strategy/approach/tips
• Infrastructure required (for various Capacities)
• Sourcing approach/Tips

What’s included on Day 3:

• Tempering Techniques
• “Finish” (Temper, Mould & Demould) the batch of chocolates
• Chocolate Tasting/Appreciation methodology
• Tasting of some defective chocolates (and discussion on reasons)
• Branding / Marketing / Sales approach/tips and discussion
• Outlook of the current Indian market & forecast
• GAP in the current market
• Detailed discussion on storage, transportation and packaging

What you have to keep ready:

• Stable & fast internet connection
• One computer connected to the internet wifi and Google Meet installed
• One phone with 4G connection and what’s app and Google Meet installed with full charge connected to the wifi internet
• We shall be using both the computer and mobile phone and request you to do so as well.
• A location (with a/c) where you can get good wifi and mobile phone signals. You can install the grinder in the same room with regular 5amps domestic connection.
• We suggest to have the laptop and mobile phone connected to power source at all times
• A clean area on a marble slab
• Food Thermometer – 1 Nos
• Clean Hair Dryer
• Few cleaning cloth
• Tissue papers
• Drinking Water bottle
• Clean the grinder with rice 2 times (run for an hour each time). Please request for a video after you register.
• Kitchen foil to wrap the chocolate bars
• One person to help you with any help you may need
• 2 Bowls (one big and one small) for double boiling
• Regular free flow sugar (1 kg)

Important notes:

• The equipment and ingredients shall be clearly labeled and shall reach you before the live session. In case the PIN is not serviceable by bluedart, you shall have to share an alternate pin so that it can be delivered there and you can arrange for a pick up.
• We will start at 9AM on the 1st day  and continue till 7PM. The next 2 days we shall start at 11AM and continue till 5PM.
• We shall provide generous breaks as and when needed. There will be 2 scheduled 10 minute coffee/tea breaks every day apart from a 45 minute lunch break approximately around 1.30 each day.
• We request participants to get someone to help prepare the coffee/tea and also keep the lunch ready before hand.
• The zoom link shall be shared before the live session
• More than 1 person is not allowed in the class. Please take prior permission to have more than 1 person attend.
• Please unbox all the ingredients and keep it ready a day before the live session.
• Nitin shall be available till 10Pm at night during the course over whats app / phone to answer any questions.

What we shall ship to you as part of the kit

• Cocoa Melaunger
• Cocoa Beans Raw
• Cocoa Beans Roasted
• Cocoa Nibs
• Cocoa Butter
• 1 Mould
• Spatula – Palet Knife
• Chocolates to taste

Who should take this course?

The online 3 day Bean to Bar chocolate making course has been specially tailored for anyone who wishes to expand their current business or start afresh and become a Micro-batch Bean to Bar Chocopreneur (Chocolate Entrepreneur)!

Duration: 3 continuous Days (Day 1: 10 PM- 5 PM; Day 2: 10 AM – 4 PM; Day 3: 10 AM to 4 PM) + please keep 1 hour extra in hand each day. There would be a 30 minute lunch break with 10 minute periodic breaks.

Payment: Payment to be made atleast 7 working days in advance to help us plan for the course and ship out the required materials and the kit.

Venue: Online (combination of Zoom and Whats app).

Please clarify any doubts that you may have before making the payment.

Note: We will not be making Milk chocolates during the online workshop. The recipes however would be shared. We would like to focus on flavours of Cacao beans and discussions accordingly. Limited course material will be provided. We would like this to be a practical, Hands-on and highly interactive, engaging and conversational class. You are welcome to bring your notebook but we prefer that you listen to all that we have to say, be hands-on and ask questions rather than taking notes. Treat this like an MBA class where in you will learn and implement the learnings in your journey. We have noticed that the take away for the participant is very less if notes are being taken down. Sourcing of raw materials and equipment discussions are covered in this course (Nitin shall assist as per ability post the course also). A full batch of chocolate could take upto 50 hours to make so we must make some prior preparation to complete a few batches. Post the course phone/email consultation (@ Rs 4000 per hour) would be charged extra at actuals.