Bean‑to‑Bar Chocolate Making
LOCATION: George Brown College, Room 111, 300 Adelaide St. E. and Soul Chocolate, 583 Gerrard St. E.
DEPARTMENT: Continuing Education, Centre for Hospitality and Culinary Arts
EVENT CONTACT NAME: Continuing Education, Centre for Hospitality and Culinary Arts
PHONE NUMBER: 416 415 5000 ext 2517
Explore bean-to-bar chocolate making in this two-workshop chocolate experience.
In this workshop, Chef Sarah Fortunato and Kyle and Katie from Soul Chocolate will lead participants through the process of creating chocolate from cocoa beans. This is a singular opportunity to learn chocolate making from start to finish.
Our first session for all workshop students will be held at the George Brown College Centre for Hospitality and Culinary Arts on Monday, February 4. The class will be divided into groups of six for the second workshop, at the Soul Chocolate facilities.
The first of the follow-up workshops will be on Monday, February 11 and more dates will be added as the Soul Chocolate sessions fill. In an initial seminar in our newly-renovated production pastry lab, students will learn about single origin chocolates.
A tutored tasting will highlight the differences in beans from different origins that are the result of on-the-farm processes. Students will learn how beans are selected for the chocolate making process and then how to roast them for chocolate making.
Then, at an additional seminar at Soul Chocolate’s shop and production space, participants will learn about the production of artisan-quality chocolate and create their own one-of-kind chocolate from start to finish. After the chocolate is made, further
discussion will include tempering, moulding, and applications of the finished chocolate. This is a unique opportunity to learn about bean-to-bar chocolate and to craft your own batch of chocolate from carefully selected cocoa beans with a local bean-to-bar
Seminar Workshop: Monday, February 4
Production Workshop(s): Monday, February 11
Locations: George Brown College, Room 111, 300 Adelaide St. E. and Soul Chocolate, 583 Gerrard St. E.