Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE 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, creating a one-of-kind batch from start to finish. Additional discussion will include tempering, molding, and further applications of the finished chocolate. In this workshop, you will cover: - An introduction to the world of craft chocolate - Cleaning and sorting of cocoa beans - Roasting, winnowing, and grinding - Refining process for single-origin dark chocolate - Tempering and molding of the finished chocolate - One batch of dark chocolate will be made. Students will leave the class with samples of the chocolate produced.
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