Course Introduction: The course focuses on the theoretical knowledge from high-quality cocoa to bean-to-bar chocolate, helping to establish the correct perception of fine chocolate, correcting the perception of cocoa flavor, and the technical operation points of the entire process of Bean to Bar chocolate production. This course allows students to have an introductory understanding of making bean-to-bar chocolate, and on this basis, build basic skills in cocoa drinks and products, safe operation of equipment and bar management. Through the roasting and tempering of cocoa beans and the production of chocolate cubes, cubes that meet the definition of fine chocolate are produced, and cocoa drinks and products based on fine chocolate that meet CFCA standards are correctly produced.

Course objectives: To acquire systematic theoretical knowledge of bean-to-bar chocolate, to improve the skills from cocoa beans to fine chocolate making, and to master the entry-level skills of making fine cocoa drinks and products.

Course duration: 3 days, 21 hours in total