Bean-to-Bar | Make your own Personal Bar

Turning a cocoa bean into a beautiful chocolate bar is a wonderful, wonderful process. Melt will guide you through this magical transformation, every step of the way. You will sort the cocoa beans and then roast them. We will then crack and winnow them. With a pestle and mortar, we will grind the chocolate beans until they are fine. You will taste the chocolate at each stage to see how the flavours of the chocolate changes and develops over time. This journey releases different flavours notes which can be very dramatic. The next stage is really beautiful - think of a diamond - one of the hardest substances known to man - but transparent. Light shines through it. This is because the carbon structures are completely aligned - it is the same with chocolate, tempering aligns the crystal structures to a similar pattern and uniformity. Once tempered - you will pipe or mould the chocolate into your very own beautiful bar. You will then take your own unique Chocolate bar home with Melt's beautiful packaging and a designer bag. An authentic experience from the Heart of Notting Hill. I will interweave the history of chocolate - so you see how the Aztecs created such beautiful cocoa. A unique experience in the heart of Notting Hill, London.
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£39.99

Make your own personal bar of chocolate - Bean to Bar. Our world-class chocolatiers will guide you through all the steps from the raw cocoa bean to your very own unique bar of chocolate. This is a unique experience in London. Melt is following its highly rated, 5 star rated Chocolate bonbon course with the ultimate chocolate experience - Bean-to-Bar. The process is a beautiful, immersive, informative and interactive course of turning the raw cocoa beans, through winnowing, roasting, refining/ and tempering to the final stage of eating. Enjoy making your very own chocolate bar.

 

This is a complex and not well-understood process. Our world-class chocolatiers will guide you through each step. Firstly you will sort the cocoa beans and then roast them. After the beans cool down - you will crack and winnow them. Once you have produced the chocolate nibs you will then need to refine the chocolate to turn it from rough chocolate to refined chocolate via a grinding process. After the chocolate reaches the correct micron level of particle size. - You can taste it at each stage to see how the taste of the chocolate changes and develops over time. This journey releases different flavours notes which can be dramatic. - Finally, you will have produced chocolate. The next stage is really beautiful - think of a diamond - one of the hardest substances known to man - but transparent. Light shines through it. This is because the carbon structures are completely aligned - it is the same with chocolate, tempering aligns the crystal structure in a similar pattern and uniformity. Once tempered - you will pipe or mould the chocolate into your very own beautiful bar.

Course Details

  • Length: 1.5 Hours
  • Price: £39.99 per person
  • Location: 59 Ledbury Road, London W11 2AA. 

Contents

  • Bean-to-Bar Introduction
  • Story of Chocolate
  • Tasting
  • Making Your own Chocolate Bar

What Melt will provide

  • All chocolate making equipment
  • Linen Apron
  • Delicious chocolates to taste
  • Take home bars and Melt Designer Bag
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