Experience ICE's Bean-to-Bar Chocolate Lab in this 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, ift, temper, and mold finished chocolate.
Tasting, discussion, and hands-on postproduction applications will follow, as will the packaging of chocolate to take away.
Day 1: 11/14 10:00am - 4:00 pm
Day 2: 11/15 10:00am - 4:00 pm
Click here to register.