Bean to bar workshop

Bean to bar workshop teaches the complete process of artisan chocolate making, from bean selection to the final bar.

About this subject

The bean to bar workshop is an immersive experience that reveals every step of artisan chocolate production. Unlike industrial chocolate, which uses standardized blends, bean to bar allows the maker to control the origin and processing of cocoa beans. Participants learn to roast, crack, grind, and conche the nibs, as well as temper and mold the chocolate. Many workshops take place in small factories or chocolatiers' ateliers, especially in cocoa-growing regions like Bahia and Pará in Brazil, or countries like Ecuador and Mexico. The technique values terroir and the unique sensory characteristics of each cocoa variety. Interestingly, the bean to bar movement gained traction in the 2000s with chocolatiers like John Scharffenberger and Steve De Vries, who sought to revive the tradition of making chocolate from scratch. Today, these workshops attract both hobbyists and professionals looking to enter the craft.

Frequently Asked Questions

How long does a bean to bar workshop last?

Typically between 4 and 8 hours, depending on depth. Some are full-day intensive courses.

Do I need prior experience to attend?

No. Most workshops are designed for beginners and cover everything from basics to advanced techniques.

What is the average cost of a bean to bar workshop?

Prices range from $100 to $400 USD globally, depending on the instructor's reputation and materials included.