This intensive four-day study offers hands-on experience as we explore, in depth, the numerous variables involved in each step of the chocolate-making process. In this workshop, open to pastry and culinary professionals, ICE Creative Director Michael Laiskonis will guide students through the underlying art and science of chocolate. Attendees will roast, winnow, grind, formulate, and refine multiple batches of artisan-quality couverture. Special attention will be given to the science of tempering and molding finished bars. Building upon our popular two-day workshop, you will cover: - A historical overview of chocolate and current industry trends - Sorting and analysis of cocoa beans according to genetics and origin - Roasting, winnowing, and grinding, along with various equipment options - Refining processes for dark, milk, and white chocolate products - Cocoa-butter pressing - Multiple tempering processes, and molding of finished chocolate - Comparative identification and sensory analysis of chocolate products - Batches of dark, milk, and white chocolate will be made. Students will leave the class with samples of the chocolates produced.
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