Profile Roasting is the future of Modern Bean to Bar Chocolate and essential in defining your own unique flavors. This is must learn stuff for those of you who want to make your mark on the Chocolate world. Roasting is the critical step that defines much of how your final bar will taste. You want control and understanding of this often overlooked step.
The seminar is geared towards professional bean to bar chocolate makers (of any size) with the intent to learn about drum roasting. Current and aspiring chocolate makers are welcome to attend. Previous roasting experience is helpful but not necessary.
November 7th and 8th. This is a Single day seminar. You pick which day works for you.
The seminar will cover:
Theory and practice of roasting profiles and drum roasting
Hands on demonstrations and instruction
Developing and modifying roasting profiles for target flavors
Comparative chocolate tasting of different roast profiles
In depth questions and answers
The seminar will begin at 9AM.
Lunch will be provided. Please let us know about any food allergies or restrictions.