bean to bar skill-building for a new generation of chocolate makers.
A map is good, but sometimes a guide helps you navigate a few steps closer.
In my other life I was a trip leader + river guide in Grand Canyon National Park. And really, rowing a river and crafting chocolate are not all that different. Nice weather helps. The right tools, for sure. A strong back, willing hands, and a nose for adventure do not hurt. Winging it is one way, but a friend to point out the tricky parts and maybe those pokey things beside the path? yes please.
Being a guide is what I love most about making craft chocolate and being the founder of Map; whether it's introducing someone to their first bite of dark chocolate or to the notion of origin=different flavor, helping a new maker take their first steps with roasting or sharing in-the-trenches chocolate maker's wisdom, what I believe is that every bit of the chocolate journey tastes better when it's shared.
two ways to learn: bean to bar 101 camps and maker's intensive workshops
Embarking on the journey of learning a craft, building a business, or taking a leap onto a whole new life path can be hard; I know, because I did just that four years ago when I bought a 2-pound bag of cocoa beans and started Map. If you are intrigued by the idea of making chocolate but are unsure where to begin, this is where a Map camp comes in.
bean to bar 101 camps
Relaxed, focused, and fun wrapped up in three days of hands-on learning aimed at gaining the skills to make chocolate and foster creativity. Designed for first-time chocolate makers, pastry chefs wanting to add the skill of house-made chocolate to their kitchen, or chocolate enthusiasts with a desire to learn how lowly cocoa beans are transformed into delicious chocolate. Yes, you too can sling lovely chocolate throughout your kitchen and amaze and delight your friends (henceforth they will be serious fans).
Each camp is three days, from 9am to 2 pm. Beans and use of equipment, coffee in the morning, lunch, and a chocolate tasting is included each day. Lodging, transportation to/from Eugene, and transport while in Eugene are not included. Class size is limited so I can offer my full attention.
Day one we meet for coffee at the cacao + chocolate-making equipment warehouse of craft chocolate legend Chocolate Alchemy, where we start at the bean with samples of origins & regions, discuss selecting & sourcing, and have a look at 30+ different origins of cocoa beans. It's from this amazing selection that each participant will choose beans for their project. Next we'll discuss roasting options + goals, take a look at roasting profiles, then roast beans in two different small-scale roasters. After lunch we'll learn about methods of cracking & winnowing using the champion juicer with cracker blades, the home-sized sylph winnower + the pro-sized Aether. We'll end the day with a tasting of bars crafted by some of the most beloved craft chocolate makers today.
Day two We meet at Map for coffee, and then it's lessons on how to use + create (and tweak) batch formulations, create recipes, using cocoa butter or not, sugar options, and determining %. We'll get begin batches of chocolate grinding in tabletop small-batch grinders made specially for bean to bar by Premiere and Spectra, and use a small-batch cocoa press. The day ends with a chocolate tasting.
Day three After coffee we discuss determining end-of-grind, conching, aging + storing chocolate, and complete the small batch grind, followed by methods of tempering, seeding, + moulding, use of inclusions, followed with a discussion of packaging. Everyone will take home finished chocolate #seriousyay and a new circle of chocolate-making comrades.
intensives: refining skills, building knowledge, growing a bean to bar business
2018 intensive workshops
Map's intensives come from a deepening love for the art of chocolate making. I believe in craft, am proud to be a cinderella story solopreneurship with Maps on shop tables + shelves in cities large + small around the world, alongside some of the biggest + most beloved chocolate companies. Map's workshops are hands-on, intensive, and chocolate-focused: the aim is to help you build your business, refine techniques, share processes and methods, hone skills, and help you grow your craft.
questions? feel free to reach out email@example.com