- Monday-Thursday, November 1-4, 10 a.m.-4 p.m.
- 4 sessions • Level 4 • $1,195
This intensive four-day immersive study offers hands-on experience as we explore, in depth, the numerous variables involved in each step of the chocolate-making process from raw cacao to finished product. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis will guide students through the underlying art and science of chocolate manufacturing. Students will roast, winnow, grind, formulate and refine multiple batches of artisan-quality couverture. Special attention will be given to the use of the Chocolate Lab’s machinery to perfect flavor and texture. This hands-on course will cover:
- A historical overview of chocolate consumption and manufacturing
- Post-harvest treatment of cacao beans at origin
- Cleaning, sorting and analysis of cocoa beans
- Roasting, winnowing and grinding cacao beans
- Refining processes for dark, milk and specialty chocolates
- Multiple tempering processes and molding techniques
- Comparative identification and sensory analysis of chocolate products
Multiple batches of artisan chocolates will be produced over the four-day session, and students will leave the class with samples of the chocolates produced.