Artisan Chocolate Making Course

Lesson 1 • Cacao Botany and Varieties

Examines the cacao tree, its fruit anatomy, and major genetic varieties. Connects botanical knowledge to flavour potential and sourcing decisions.

Lesson 2 • Cacao Growing Regions and Terroir

Maps primary cacao-growing regions and explains how climate and soil shape flavour. Students connect origin to sensory profiles used in sourcing.

Lesson 3 • History and Culture of Chocolate

Traces chocolate from ancient Mesoamerican use to modern craft production. Establishes cultural context that informs artisan values and quality standards.

Lesson 4 • Chocolate Industry Overview

Distinguishes industrial, fine, and craft chocolate sectors and their production models. Provides market context for positioning artisan products.

Lesson 1 • Bean Grading and Defect Analysis

Teaches standardised grading criteria and defect identification in raw cacao. Accurate grading informs purchasing decisions and quality control protocols.

Lesson 2 • Drying Methods and Moisture Control

Compares sun drying and mechanical drying and their effects on bean quality. Moisture content targets are linked to mould prevention and roasting performance.

Lesson 3 • Fermentation Science and Practice

Explains microbial activity during fermentation and how duration and method affect flavour. Students learn to evaluate fermentation quality from bean cross-sections.

Lesson 4 • Sensory Evaluation of Raw Cacao

Introduces sensory protocols for assessing raw bean aroma and flavour potential. Builds evaluation skills used in sourcing and quality benchmarking.

Lesson 1 • Roast Quality Assessment

Applies sensory and analytical tools to evaluate roast outcomes and adjust profiles. Systematic assessment closes the feedback loop for continuous improvement.

Lesson 2 • Developing Roast Profiles

Guides students through building and documenting roast profiles for different origins. Profile development connects bean characteristics to targeted flavour outcomes.

Lesson 3 • Winnowing and Shell Separation

Covers cracking and winnowing mechanics to separate shell from nib efficiently. Clean nib yield directly affects chocolate quality and production economics.

Lesson 4 • Roasting Equipment and Setup

Surveys drum, convection, and fluid-bed roasters and their operational differences. Equipment selection affects profile control and batch consistency.

Lesson 1 • Evaluating Chocolate Mass Quality

Applies viscosity, fineness, and sensory tests to assess chocolate mass readiness. Evaluation results guide decisions to continue processing or proceed to tempering.

Lesson 2 • Particle Size Reduction Principles

Explains how particle size affects mouthfeel, texture, and flavour perception. Students use measurement tools to achieve target fineness specifications.

Lesson 3 • Refining Chocolate Mass

Covers multi-stage refining to achieve smooth, homogeneous chocolate mass. Proper refining reduces coarse particles and distributes fat evenly throughout.

Lesson 4 • Conching Theory and Practice

Explains volatile acid removal, flavour development, and emulsification during conching. Students set conching parameters to achieve target flavour and texture profiles.

Lesson 1 • Troubleshooting Tempering Defects

Diagnoses fat bloom, sugar bloom, and streaking and identifies their root causes. Systematic troubleshooting reduces waste and maintains product quality standards.

Lesson 2 • Cocoa Butter Crystal Science

Explains the six cocoa butter polymorphic forms and why Form V is the target. Crystal science underpins every tempering decision made in production.

Lesson 3 • Hand Tempering Methods

Teaches tabling, seeding, and ice-bath tempering techniques using manual tools. Hand tempering builds tactile understanding of chocolate behaviour at each temperature stage.

Lesson 4 • Machine Tempering Operations

Covers continuous and batch tempering machine set-up, calibration, and operation. Machine tempering enables consistent output at production scale with reduced labour.

Lesson 1 • Inclusions and Textural Elements

Integrates crunchy, chewy, and crispy inclusions into bars and bonbons without bloom. Inclusion selection and coating techniques protect texture throughout shelf life.

Lesson 2 • Ganache Science and Emulsification

Explains fat-in-water emulsion structure, water activity, and ganache stability factors. Scientific understanding enables students to formulate ganaches with predictable shelf life.

Lesson 3 • Classic and Flavoured Ganache Recipes

Develops dark, milk, and white chocolate ganaches with infused and direct flavourings. Recipe development applies emulsion principles to achieve smooth, consistent texture.

Lesson 4 • Caramels and Confectionery Fillings

Teaches wet and dry caramel methods, salted caramel, and pate de fruit production. Sugar cooking stages and temperature control determine texture and flow properties.

Lesson 1 • Enrobing Techniques and Equipment

Explains hand dipping and enrobing machine operation for coating centres. Proper enrobing achieves even coating weight and clean bottom edges on finished pieces.

Lesson 2 • Decoration and Surface Finishing

Applies transfer sheets, cocoa butter colours, and hand-painted designs to finished pieces. Decorative finishing elevates perceived value and brand differentiation.

Lesson 3 • Mould Types and Preparation

Surveys polycarbonate, silicone, and metal moulds and their surface requirements. Proper mould preparation is essential for gloss, release, and dimensional accuracy.

Lesson 4 • Shell Moulding for Bonbons

Teaches shell creation, ganache filling, and capping for hollow bonbon production. Shell thickness control determines structural integrity and ganache-to-chocolate ratio.

Lesson 1 • Sensory Quality Control Programmes

Designs structured sensory panels for in-process and finished product evaluation. Consistent sensory protocols detect defects early and maintain brand flavour standards.

Lesson 2 • Food Safety Fundamentals for Chocolate

Applies hazard analysis principles, allergen management, and hygiene standards to chocolate production. Safety systems protect consumers and satisfy regulatory inspection requirements.

Lesson 3 • Shelf Life and Storage Management

Defines shelf life testing methods and optimal storage conditions for chocolate products. Proper storage prevents bloom, off-flavours, and texture degradation over time.

Lesson 4 • Batch Records and Traceability

Establishes batch documentation systems linking raw materials to finished products. Traceability enables rapid recall response and supports transparency with buyers.