faqs: Bean to bar 101
Are 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).
the Map chocolatory & classroom is located at 349 Main st, springfield oregon.
>Each camp is three days, from 9am to 5 pm.
>Beans and other ingredients, use of equipment, coffee in the morning, and chocolate tastings are 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. If you'd like to take the class with a friend (and share a melangeur) email me.
>after registration you’ll hear from us by email, and receive info about camp + lodging/etc in the Eugene, OR area.
>should you need to cancel, you'll receive 75% of your class cost back up to four weeks before the start of camp. If you can't attend but it's past the 4-week date, let us know if you'd like to send a friend in your place.
Day one we begin at the bean with samples of origins & regions, taste chocolate made by a variety of makers working with those origins, then students choose the cacao they’ll be taking from bean to bar. Next up: roasting options, methods + goals, a deep dive into using + creating roasting profiles, then each students roasts their beans. We learn about methods of cooling, cracking & winnowing, and use a state-of-the-art winnower. We end the day dusty + excited.
Day two starts with a chocolate tasting, and a run-through of texture + taste goals, followed with how to use + create (and tweak) batch formulations, create recipes, making chocolate with cocoa butter or not, sugar options, and determining %. Students begin their batches in tabletop small-batch grinders, and use a small-batch cocoa press. The day ends with dreams of chocolate making.
Day three As always, we start with chocolate, this day we a circle of taste-testing everyone’s batches. Next we learn conching, determining end-of-grind, aging + storing chocolate, and complete the small batch grind. Bidding adieu to Fears of Tempering, we say howdy to tried-and-true methods of tempering, seeding, + moulding, discuss use of inclusions during tempering, and follow up with a discussion of packaging. Everyone ends the day with finished chocolate #seriousyay and a new circle of chocolate-making friends.
what you’ll take home
Confidence, and the hands-on skills to choose cocoa beans and turn them into good chocolate. Fearless tempering know-how, and at least 12 bars to prove it to yourself. Chocolate swapped + shared by your new comrades-in-chocolate-making friends, and a hefty dollop of joy to serve alongside the chocolate you made. And for those back-at-home questions: access to Mackenzie for texting, talking, troubleshooting.