{"product_id":"chocolate-academy-3-day-bean-to-bar-course","title":"Chocolate Academy - 3 Day Bean to Bar Course","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eMake chocolate from cocoa beans, mould your own bars and create filled bonbons on this hands-on, three-day course at Tresham College in Corby. Delivered in partnership with Cocoa Hub Limited, the course is led by David Greenwood-Haigh of Coeur de Xocolat, who will demonstrate each stage and give you practical feedback as you work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBean-to-bar chocolate making\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollow the journey from cocoa bean to finished chocolate and see how decisions along the way shape flavour and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste and compare chocolates\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to explore how cocoa origin and roasting influence flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoast and crack cocoa beans\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, then winnow them to separate the nibs from their shells.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrind and refine the nibs\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to make chocolate and see how refining changes its texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eExplore chocolate recipes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and taste how the balance of cocoa and sugar affects the finished batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTempering and moulding chocolate bars\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn how to temper chocolate for a glossy finish and a clean snap, then use it to make your own bars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePractise temperature control\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e as you melt, cool and work with chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCheck your temper\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before filling the moulds and learn to recognise when the chocolate needs more work.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFill and tap your moulds\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to release trapped air, then let the bars set before turning them out.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAssess your finished bars\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for shine, snap, flavour and texture, and discuss what you’d adjust in your next batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMaking filled chocolate bonbons\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePut your tempering skills to work and learn how to make moulded chocolates with thin shells, a balanced filling and a neat finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eForm chocolate shells\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and judge their thickness before adding the filling.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePipe the filling\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e into each shell, leaving enough room to seal the bonbons.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCap and demould your bonbons\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, checking the finish and looking for gaps in the seal.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste your finished bonbons\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and consider how the chocolate and filling work together.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWho the course is for\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe course welcomes curious beginners, home chocolate makers, aspiring chocolatiers and anyone looking to develop their patisserie or hospitality skills. If you’ve made chocolates before, working from cocoa beans gives you the chance to connect the flavour of the chocolate you start with to the bars and bonbons you finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the three days, you’ll have time to ask questions, compare results and practise techniques you can use on your next chocolate project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e** SPACES ARE LIMITED - BOOK EARLY TO SECURE YOUR PLACE**\u003c\/span\u003e\u003c\/p\u003e","brand":"Cocoa Hub","offers":[{"title":"17 - 19 March 2027","offer_id":63299251831171,"sku":null,"price":495.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2343\/9693\/files\/WhatsAppImage2026-11-12at12.41.39.jpg?v=1794659746","url":"https:\/\/www.cocoahub.co.uk\/products\/chocolate-academy-3-day-bean-to-bar-course","provider":"Cocoa Hub","version":"1.0","type":"link"}