welcome to camp: lessons in bean to bar small batch chocolate making for the epicurious and the plain old curious.
a map is good, but sometimes a guide gets you a few steps closer.
in my other life i was a guide, 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.
bean to bar 101
craft chocolate camp 101 offers a fun + intensive weekend of hands-on lessons in the craft of small batch chocolate making. yes, you too can sling lovely chocolate throughout your kitchen and amaze and delight your friends (henceforth they will be serious fans). day one we'll start at the bean (origins & regions, selecting & sourcing) with a look at 30+ different origins of cacao beans to choose from for your project. after that it's lessons in small batch roasting profiles using a small-batch roaster, cracking & winnowing using the home-sized sylph winnower (with nibs to take home), lessons on how to use + create (and tweak) batch formulations, and then we'll get batches of chocolate grinding in tabletop small-batch grinders. we'll have dinner together at a local brewery to talk chocolate, followed with a tasting of bars from some of the most beloved craft chocolate makers today. day two we'll complete the small batch grind and practice methods of tempering, seeding, + molding. everyone will take home nibs and finished chocolate #seriousyay, and along the way, eat lots of chocolate.
camp includes: beans, use of equipment, the Map field guide to bean to bar, and our In Pod We Trust tee-shirt.