5 April 2019
COMING SOON! Hands-on production and training to make chocolate from the bean May 6-8, 2019, sponsored by Italian manufacturer FBM.
Join our specialists to learn all aspects of making chocolate during this specialized and informative 3 day course. Hosted by the Jean-Marie Auboine School and ChocolateLife founder Clay Gordon, participants will learn and discuss numerous topics to include costing and other business issues, bean selection, sorting and cleaning, roasting and roasting profiles, recipe development, cracking and winnowing, grinding and refining, conching, tempering, and molding and depositing, and will participate in making at least two different completed batches of chocolate to include both dark and milk.
This is a great opportunity to learn bean to bar processing methods and to meet other prospective chocolate makers and make lasting friendships. Tuition covers all course materials and handouts, lunches all 3 days, 1 group dinner, 2 group gathering at the HQ hotel, and daily round trip transportation from the HQ hotel to the JMA school.
WHAT: BEAN TO BAR CLASS
WHEN: MAY 6, 7 & 8
WHERE: JMA School, LAS VEGAS
TUITION: $700/pp or $500 for FBM customers
The number of students for this B2B class is limited to 12 and seats are available on a first-come basis. If interested, please contact us at TCF Sales to learn more!
"The Confectioner's Friend"
512-201-4443 or 877-777-6982