Our Bean to Bar Camp is a 2-day supportive deep-dive into crafting chocolate, designed for new makers and chocolate makers seeking to sharpen their skills. This is the original bean to bar camp that launched some of craft chocolate’s most amazing careers, and I am so excited to bring it back in 2024.
Guided by Mackenzie, in the Nostalgia Chocolates working chocolatory in Huntersville, NC (just outside Charlotte).
Equipment: suitable for small batch or a bit bigger small batch crafting.
We’ll be roasting with a 6kg San Francisco roaster, using data-tracking software,
cracking and winnowing with an Aether winnower,
batchcrafting using the DCM-20 and tilting tabletop melangers from DCM,
seed tempering using a sous vide to make seed.
Day One: origin, sourcing, sorting, and storing cacao; cacao roasting and winnowing. Each students will choose from an array of popular origins, roast, and winnow. Students begin batches in the afternoon.
Day Two: what’s needed to set up a kitchen to make bean to bar chocolate; melanger best practices; how to create a %-based formulation, and the steps of batchcrafting a dark chocolate and a plant-based milk chocolate; our got-to trustworthy stress-free method for tempering.
2-Day Workshop, Aug 17 and 18, daily from 8am until 5pm, with a lunch break each day.
Travel and lodging are not included; students will need to make their own arrangements.
Equipment used during the workshop, beans, and ingredients for making batches is provided
Couples/chocolate-making partners: please email me for info
Our Bean to Bar Camp is a 2-day supportive deep-dive into crafting chocolate, designed for new makers and chocolate makers seeking to sharpen their skills. This is the original bean to bar camp that launched some of craft chocolate’s most amazing careers, and I am so excited to bring it back in 2024.
Guided by Mackenzie, in the Nostalgia Chocolates working chocolatory in Huntersville, NC (just outside Charlotte).
Equipment: suitable for small batch or a bit bigger small batch crafting.
We’ll be roasting with a 6kg San Francisco roaster, using data-tracking software,
cracking and winnowing with an Aether winnower,
batchcrafting using the DCM-20 and tilting tabletop melangers from DCM,
seed tempering using a sous vide to make seed.
Day One: origin, sourcing, sorting, and storing cacao; cacao roasting and winnowing. Each students will choose from an array of popular origins, roast, and winnow. Students begin batches in the afternoon.
Day Two: what’s needed to set up a kitchen to make bean to bar chocolate; melanger best practices; how to create a %-based formulation, and the steps of batchcrafting a dark chocolate and a plant-based milk chocolate; our got-to trustworthy stress-free method for tempering.
2-Day Workshop, Aug 17 and 18, daily from 8am until 5pm, with a lunch break each day.
Travel and lodging are not included; students will need to make their own arrangements.
Equipment used during the workshop, beans, and ingredients for making batches is provided
Couples/chocolate-making partners: please email me for info
