Nation’s First Education-Focused Bean-to-Bar Facility
When ICE was designing a premiere center for culinary innovation at Brookfield Place, it became clear that recent innovations in chocolate production demanded a groundbreaking new center for confectionery research. Over the past 10 years, the number of bean-to-bar operations in the United States has grown exponentially. Yet no American culinary school has invested in a chocolate lab where pastry students and seasoned professionals can experience the full cycle of bean-to-bar production…until now.
Since opening in summer 2015, ICE’s Chocolate Lab has welcomed leading chocolatiers, up-and-coming chocolate producers and amateur confectionery enthusiasts. Overseen by ICE Creative Director Michael Laiskonis, the lab has already provided unprecedented opportunities for experimentation, research and development. Classes in the lab have also been integrated into the hands-on curriculum for all ICE Pastry & Baking Arts students, and Chef Laiskonis regularly offers two-day bean-to-bar workshops for experienced pastry professionals.
“I once read an article where a chocolatier stated, ‘The most important step in making chocolate is every step.’ With the development of this center of research and development, I’m excited to show pastry chefs who aren’t chocolate makers how quantitative aspects of the process—roasting time and temperature, milling particle size, etc.—can effect the end flavor, and to explore the best applications of every type of chocolate.” – Michael Laiskonis, ICE Creative Director
ICE’s partners in this groundbreaking venture are Cacao Cucina and Tomric Systems. Cacao Cucina is the only American company that specializes in the production of small-batch, artisanal chocolate equipment. Born of engineer John Vessa and candy consultant Kim Vessa’s more than 70 years of combined confectionery experience, today, Cacao Cucina outfits the research and development labs for leading candy and flavor companies. Tomric Systems is the leading manufacturer and distributor of professional grade moulds and equipment for artisanal chocolate production. With more than 3,000 mould designs—from flat bars to filled bonbons and pralines—their headquarters in Buffalo, New York produces more tools for creative design and customization than any other American manufacturer of professional grade, durable polycarbonate moulds.
For culinary students—who rarely experience the production of the base ingredients they use on a daily basis—access to bean-to-bar equipment is a window into a whole new world of professional opportunities. Moreover, the immediate access to this small batch research and development facility offers students a first-hand education in the importance of ingredient sourcing, refining and selection. Alongside ICE’s hydroponic garden and Culinary Technology Lab, the introduction of the Chocolate Lab at ICE marks the evolution of new, artisanal curriculum offerings that align with the leading trends in today’s culinary industry.
Classes in the Chocolate Lab
A Bean-to-Bar Chocolate Experience
Thursday, January 12, 6-10pm
or Friday, April 21, 6-10pm
$195 • 1 session
Let James Beard Award-winning Pastry Chef Michael Laiskonis give you a complete, one-of-a-kind overview of the entire chocolate-making process. In this lecture/demonstration class, he will start with a discussion of the entire process, broadly covering agricultural aspects, post-harvest treatment, and a preview of the processing steps covered during the session. Roasting of beans will have begun by Chef Laiskonis at the beginning of the session, timed to finish at the end of the introduction. You'll then observe how to winnow the freshly roasted beans; grind the winnowed nibs into chocolate liquor; discuss the formulation and refining process; extract and sift the bean bath in the refiner; and temper and mold the finished chocolate into bars. Chef Laiskonis will close with a guided tasting of several chocolates of varying origin and formulation. Finished, prepackaged bars will be used to supplementwhat is produced during the session for you to take home.
Click here to register.
Artisanal Chocolate Workshop
Sat-Sun, March 11-12, 10am-4pm
or Mon-Tue, May 15-16, 10am-4pm
$400 • 2 sessions
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
• Cocoa-butter pressing
• Extract, sift, temper, and mold finished chocolate
• Comparative identification and tasting of chocolate products
Tasting, discussion, and hands-on postproduction applications will follow, as will the packaging of chocolate to take away.
Click here to register.
For research, partnership and event opportunities at ICE's Chocolate Lab, please contact Stephanie Fraiman at firstname.lastname@example.org.