Bean-to-Bar Chocolate Making

About this class

This 3.5-hour class takes you through the complete arc of chocolate production, starting with raw single-origin cacao beans from Uganda or Tanzania and ending with roughly 50 mini dark chocolate bars you made yourself. You crack, winnow, grind, conch, temper, and mold the chocolate by hand, learning exactly how origin and processing decisions affect flavor at each stage. The New York Times has featured the experience, and the Red Hook factory setting gives it a genuine behind-the-scenes quality that most chocolate classes lack.