4 hours8–12 participants€190/person
Book This Masterclass
Discover the bean-to-bar chocolate-making process and explore the ingredients, techniques and decisions behind the final chocolate.
What's included
- The journey from cacao beans to finished chocolate
- Cacao bean quality, fermentation and drying
- Introduction to roasting
- Cocoa percentages and recipe composition
- Demonstration of cacao nib grinding in a melanger
- Overview of chocolate production stages
- Practical introduction to raw material evaluation
- Cracking beans and roasting available samples
- Introduction to chocolate tempering
- Comparative tastings and a final blind tasting
- TËRT gifts
- Recipe cards
- Photo zone
Who it's for
Gastronomy enthusiasts, people interested in chocolate production, and restaurant or hospitality professionals.
Optional extras
Drinks menu, photo or video coverage, event decorations.