Bean to Bar Equipment
Chocolate produced by bean to bar chocolate makers is incomparable. The flavor is unique to the beans and the process used. It tells a story... Where did your cacao beans come from, how did you roast your beans, what particle size did you select for your intended mouthfeel, how did you conche your chocolate to remove unwanted acids, what flavors did you intentionally keep, what kind of aromos can be achieved with various bean origins, and on and on. WHAT IS YOUR STORY?
Making batches of chocolate with consistency and in volume requires skill and chocolate making equipment, often referred to as bean to bar equipment, and it takes time and patience to learn the craft. From selecting your cacao beans to working with your ingredients and determining your manufacturing processes, artisan chocolate makers must work in steps to create their uniquely crafted chocolate profiles,
NOTICE: U.S. BEAN-TO-BAR TRAINING, FEB. 17 -19, at TCF Sales in the Austin, TX area. Co-hosted by F.B.M. SIGN UP NOW! Limited capacity.