CHOCOLATE CRAFT & CONFECTIONERY
This course peels back the wrapper on the chocolate industry by highlighting the making of small-batch, bean to bar chocolate and handmade confections.
Learn the tricks of the trade and hands-on technique required to get cacao from tree to chocolate bar straight from the chocolatiers themselves. Each class day explores a new segment of the Bay Area chocolate scene, from large-scale production to in-house conching & confectionery. Join us as we roll up our sleeves in the actual kitchen and facilities where your favorite chocolates are created for a unique peek at a dynamically evolving industry.
As a student of our Chocolate Industry Intensive you become part of a growing network of Food Craft Institute students and alumni who share knowledge and resources and have on-going access to Food Craft and Eat Real Festival contacts, marketing and connections. Students will gain valuable contacts in the chocolate and confection business and become part of an extensive network of industry leaders. Your success is our success so we will do everything we can to prepare you for advancing your chocolate business!
This course is a four-day intensive: Sunday-Wednesday.
Course days are typically held between 9am-5pm each day.
Our 2017 course was a roaring success and we can’t wait until 2018. Here’s our 2017 lineup as an indication of what’s to come!
The Chocolate Garage, Sunita de Tourreil, CEO
Bar Cacao, Jessica Ferraro, Founder
Poco Dolce, Kathy Wiley, Founder
Dandelion Chocolate, Cynthia Jonasson, Chocolate Maker
Barlovento, Pete Brydon, Co-founder
TCHO, Brad Kintzer, Chief Chocolate Maker
CACOCO, Tony Portugal, CEO and Co-founder
Guittard, Thalia Hohenthal, Senior Scientist – Research and Development
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