Do you want to deepen your knowledge on bean to bar chocolate making, specialty cacao, or do you plan to start-up a bean to bar business?

Chloé Doutre-Roussel gives a 4 day training course in Paris (in English), on bean to bar chocolate, chocolate making, cacao and chocolate tasting and quality evaluation and selection, specialty cacao sourcing, and practical tips on roasting, refining, recipes, aging, packaging, storing, marketing, product development and so much more.

The training course combines theoretical knowledge and practical trainings on chocolate making from bean to bar in a professional environment.

Chloé Doutre-Roussel is an author, consultant, educator, and internationally recognized expert with more than 35 years of experience in fine cacao and chocolate, but above all a passionate cacao and chocolate lover.