Startup company Cocoashala is now offering participants a comprehensive and immersive Bean to Bar Chocolate Making, Chocolate Taster and Cacao Evaluation courses and training in collaboration with IICCT UK this February and March in Chennai, India.
Participants on the course will be working with cocoa beans sourced from India and making batches with variations in recipes during the three days.
Over the three-day period, participants to the bean to bar chocolate making program will discuss and explore the origins of cacao, flavour profiles of cacao and chocolate, agricultural requirements and impacts, recipe formulation, packaging, storage and transportation, as well as information on scaling up, detailed financials, business plans and scenarios.
Day one will include a virtual trip to a cocoa farm, discussion on cocoa growing versus processing countries, determining the quality of cacao and other important topics; day two will include a live demonstration of cocoa butter pressing, challenges and opportunities in bean to bear in India and tasting of Indian origin chocolates; day tree will explore tempering techniques, business planning, equipment and capacity expansion strategies.
The three-day program, which will be delivered by Poonam Chordia and L Nitin Chordia, has been tailored to anyone who wishes to expand their current business and become a micro-batch bean to bar chocolate entrepreneur.
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Caitlin Gittins
Editor, International Confectionery
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