Bean to Bar Workshop

Atlanta USA 7/8 june 2016

Learn in two days with experts Chloe DOUTRE ROUSSEL & Maria Fernanda di Giacobbe the essential about bean to bar  process & philosophy.

 Two days where you will learn to make chocolate from the cleaning a bag of cacao beans to tempering chocolate and molding a choocolate bar, understanding the key choices for each step of the process.

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Ideal for any person starting the BEAN TO BAR

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