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Professional Class: Bean to Bar Processing and Molding
February 19 - February 20$295
Day and half class where you learn the basics of bean to bar production, hands on with the Selmi line of equipment. The class will touch on the entire process: roasting, winnowing, grinding, refining, filtering, and tempering. On day two we will review ways you can mold your chocolate for direct to consumer sales or for wholesale. This event is designed for experienced chocolatiers familiar with the bean to bar process. However, chocolatiers of all experience levels are welcome to attend.