CHLOE CHOCOLAT

PART 1- BEAN TO BAR

1. Presentation of Bean to bar: definition, history , pioneers, values

2. Evolution of the Bean to Bar in the world: geographical expansion and adaptation to

cultures

3. Overview of the bean to bar steps (the chocolate making process) and machines:

industrial versus semi industrial versus Bean to Bar

 

 

PART 2- CHOCOLATE QUALITY and CHOCOLATE MAKING

1. Tasting of different styles in chocolate- the bean to bar in its context (to understand

the different markets)

2. Roasting experimentations and tasting –Theory and tasting of cacao, nibs and

chocolate.

3. Winnowing- Pre-grind and melanger operation- Adding sugar – how to evaluate the

amount of sugar and

other ingredients added and when.

4. Tasting of chocolates during the bean to bar process

5. Inclusion / infusion chocolates - milk chocolate

 

 

PART 3 – CACAO QUALITY

1. Presentation on cacao of speciality cacaos versus conventional : quality- genetic-

trade - market

2. Cacao beans quality : how to select? How to describe? tasting and cut test- quality

evaluation methods

3. Tasting of different cacaos from different origins (FCCI cacao grader technique)

4. Tasting of different chocolates to understand style versus quality

5. Where to source cacao and how to use for the marketing

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PART 4- AROUND CACAO PLANTATIONS

1. Diversity of genetics in cacao- overview + importance for Bean to Bar

2. From the tree to the dried cacao : process and impact on quality

3. Different plantations models

4. Wild- Raw- organic - Fair trade : “niche” cacaos

5. Cacao research centres – Clones

6. Reputation of the cacao of different countries : what and why

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PART 5 - SPECIALITY CACAO TRADERS

• the main companies: story- business models- prices

• how they work with farmers- who is successful and why

• samples : when to get/ costs/ what to do with samples

• how to establish a cost efficient cacao supply

• traceability - data available for marketing your products-annual reports​​

 

PART 6- VARIOUS

1. Packing / storing chocolate blocks and bars

2. Tasting of different defects in chocolate

3. Products around cacao ... others than chocolate

4. Marketing trends of specialty chocolates

5. Packaging : marketing versus functionality

6. The market of bean to bar chocolate: discussion on its evolution and future

7. How to differentiate and empower the craft chocolate market ​​​