Find your cullinary voice

12/1-12/2 - Bean to Bar: Artisanal Chocolate Workshop with Michael Laiskonis

December 01, 2015 - December 02, 2015 10:00 AM - 4:00 PM
Institute of Culinary Education

Advanced Pastry Studies

Artisanal Chocolate Workshop

with Michael Laiskonis
Tues-Wed, December 1-2, 10am-4pm
$400 • 2 sessions

Experience ICE's brand new Bean-to-Bar Chocolate Lab in this newly added two-day chocolate experience. In this workshop open to pastry and culinary professionals, Creative Director Michael Laiskonis will be offering an exclusive hands-on look at the bean-to-bar chocolate making process. Attendees will roast, winnow, grind, formulate, and refine artisan quality couverture, in addition to pressing cocoa butter, tempering, and molding. By applying the finished chocolate to a range of applications, attendees will gain insight into the many variables that each processing step presents. In this workshop you will cover:
• The history of chocolate
• Cleaning and sorting two bean origins
• Roasting, Winnowing and Grinding
• Refining process
• Comparative identification and tasting of chocolate products
• Cocoa butter pressing
• Extract, sift, temper, and mold finished chocolate
• Tasting, discussion, and hands-on postproduction applications
• Packaging of chocolate to take away

Click here to register, or contact customer service at 212-847-0770 or email classcredits@ice.edu.