Bean to Bar craft chocolate - Introduction and appreciation
Tuesday 03 February 2026 - Friday 06 February 2026
5 PM - 4 PM
Snapshot
What You Learn
The Bean to Bar movement
Bean selection
The processes involved in making chocolate
Equipment and ingredients
Tasting and appreciation of chocolate
What You Get
Hands on training
Recipes.
Light lunch is provided on the second day.
Certificate of attendance
Materials to Bring
Containers and carry bag to take goods home
Pen for note taking
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
Curious to know how to make chocolate?
We will start by learning how to taste chocolate and appreciate the different flavours and nuances that can be found in Bean to Bar craft chocolate.
In this introduction to Bean to Bar we will touch on history, growing regions and conditions as well as equipment and ingredients.
This hands-on class will take you through the different processes from bean selection to making and packaging the chocolate. We will make a batch of milk and dark chocolate as well as learn how to measure the micron (particle size) for the perfect chocolate.
Learn how to process perfectly tempered chocolate including mould preparation and care for moulding the chocolate you will make. Discover the professional procedures for that perfectly shiny finish.
Take home a selection of what you make in class
A light lunch will be served to all participants on the second day.
On completion of this class, you will receive a certificate of attendance.
Due to our environmental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au
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Testimonials
“Tasting and learning about different flavors and tasting notes was the most impressive part of the course. The information about equipment and suppliers was also incredibly useful.”
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“I learned so much about the importance and ethics of this industry. I’d love to explore even more theory about different origins and how various beans can affect taste.”
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“The trainers were incredibly knowledgeable and passionate. The atmosphere was fun, supportive, and full of positive energy.”
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“Everything was so well prepared, and the equipment setup was excellent.”
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“The best part of the course was learning the theory and doing the chocolate taste test. It provided a perfect foundation that was easy to follow and left plenty of space for questions.”
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“Getting hands-on, in-person experience of the whole process was the highlight for me.”
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