A Bean-to Bar Chocolate Intensive
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis offers 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. You will cover: - An introduction to the history and culture of craft chocolate - Cleaning and sorting of cacao beans - Roasting, winnowing, and grinding cacao beans - Refining process - Tempering and molding finished chocolate bars Two batches of single-origin dark chocolate will be made. Students will leave the class with samples of the chocolate produced, and exclusive bars available only at ICE.