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at Mindo Chocolate Makers, Dexter, Michigan
Added By: Barbara Wilson
Chocolate Making Bean to Bar
“ when you compare taking sugar and flour to make a dessert to taking a cacao bean from the earth and turning it into a sweet, delicate and complex flavor profile, there is no contest what takes more skill and craft,” Chef Amanda Clark
Taught by Chef Amanda Clark and Barbara Wilson, Owner of Mindo Chocolate Makers
September 26-30, 2011
9:00 am-4:00pm
Hands on chocolate making experience from the raw cocoa bean to the finished products.
- Experience bean selection, roasting, making cocoa nibs, winnowing.
- Make chocolate and create chocolate recipes
- Make cocoa powder and cocoa butter.
- Learn how to master a great temper, mold beautiful bars and dipping in chocolate. Make truffles.
- Take a look at the state of the chocolate industry past and present, cocoa bean varieties and fine flavor beans.
- Learn about the ups and downs of starting your own chocolate making business.
- Check out the competition with a chocolate tasting.
For more information and course details contact Barbara Wilson at bwilson@mindochocolate.com
A light breakfast and lunch will be served each day.
Course size limited to 10 students
$750.00
Chef Amanda Clark is a graduate of the Culinary Institute of America in Baking and Pastry Arts. Chef Amanda is currently the Chocolate Maker for Mindo Chocolate Makers in Dexter, Michigan.
Barbara Wilson, owner of Mindo Chocolate Makers in Dexter, Michigan. Is a former health educator and founded Mindo Chocolate Makers in 2009. She also owns El Quetzal de Mindo a restaurant in Mindo, Ecuador.
