Experience ICE's brand-new 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, sift, temper, and mold finished chocolate
Tasting, discussion, and hands-on postproduction applications will follow, as will the packaging of chocolate to take away.
Click here to register, or contact customer service at 212-847-0770 or email firstname.lastname@example.org.