Course DescriptionThere is candy, and then there is artisanal, hand-crafted chocolate. This course looks at the methods and selection process of craft bean to bar companies in contrast to mass manufacturers. We learn how fermenting and roasting (or not) affect the final product and how to read the back of the bar wrapping. Tasting is done horizontally with a variety of American and international producers. A bean to bar maker will speak via Skype for a Q and A.
Course OutlineAn advanced exploration of the origins of cacao and chocolate, and its chemical (and other ingredient) content in 70% and above artisan chocolate.
Mary Ann Wilson