This course was designed and created especially for you who want to undertake, learn, or improve your knowledge in the processes of chocolate production from bean to bar.

But what is Bean to Bar?

According to chocolate maker and expert Ana Ruzzarin, "more than a concept or movement, Bean to Bar is a lifestyle in which the appreciation of artisanal chocolate production is preached, carefully and sustainably, and therefore, the appreciation of the relationship with the cocoa producer combined with their fair remuneration. Bean to Bar is a form of chocolate manufacturing initiated with the understanding of the cocoa fruit, passing through all stages of the production process, ending with the molding of your chocolate".

The proposed course brings this Bean to Bar approach as artisanal chocolate, its concept, and its history in the world and here in Brazil. Clearly and objectively, you will understand how the relationship with the cocoa producer is essential in the final result of your chocolate, in a path that goes from planting, passing through fermentation and drying, cocoa bean quality, and the step-by-step of roasting, winnowing, refining, conching, tempering, and molding stages. The result is a chocolate with balanced flavor, aroma, and texture, with a huge competitive advantage, as it also combines health, culture, and sustainability.

The course contains:

• 10 Video lessons, totaling 2h and 19min of videos
• 1 E-book, as support and complementary material to video lessons
• 12 months access

Follow new Online Courses! All courses were designed to compose a LEARNING TRAIL, where you can unite all knowledge and enhance your business. After learning to make your chocolate, Product Development, Good Manufacturing Practices, Packaging, and Management!