Bean to Bar Essentials
Monday 25 May 2026
8:30 AM - 12:30 PM
Snapshot
What You Learn
Introduction to Bean to Bar
Chocolate making demonstratiojn
Tempering, moulding and tasting
What You Get
Hands on training
Recipes.
A Digital Certificate of attendance
Materials to Bring
Note pad and pen
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
Discover the craft behind real chocolate in this immersive Bean to Bar – Taster workshop. Perfect for beginners, food enthusiasts, and aspiring chocolatiers, this hands‑on experience introduces you to the complete journey of chocolate — from cocoa bean to finished bar.
Participants will explore the global Bean to Bar movement, learn what makes ethically produced, sustainable chocolate, and gain practical insight into professional chocolate‑making techniques. You’ll watch demonstrations, get involved in key stages of production, and finish the session by moulding, packaging, and tasting your own chocolate.
What You’ll Learn
Introduction to Bean to Bar
- Welcome and workshop orientation
- What “Bean to Bar” means and why it matters
- The Bean to Bar movement: ethics, sustainability, and transparency
- Chocolate processes on the farm:
- Growing
- Fermenting
- Drying
- Understanding chocolate ingredients:
- Two‑ingredient vs three‑ingredient chocolate
- Benchmark 70% chocolate explained
Chocolate Making Demonstration
- Overview of essential chocolate‑making equipment
- The production stages:
- Roasting
- Winnowing
- Grinding
- Refining and conching
Tempering, Moulding & Tasting
- Why tempering is critical for quality chocolate
- Chocolate tempering techniques
- Moulding and packaging finished products
- Guided chocolate tasting session
For more information, contact - shortcourses@angliss.edu.au
