Adventures in Chocolate Flavor: From Bean to Bar to Bonbon with Jody & DC Hayden April 11-15, 2022
Everyone loves chocolate, and there is nothing better than seeing people enjoying chocolate you’ve made with your own two hands. Working with chocolate in all its forms combines a bit of science, a bit of art, and your own creativity. In this unique workshop, students will not only learn the skills to make bonbons but will start at the beginning—making chocolate from dried cocoa beans. MASW has partnered with the respected Ecole Chocolate Professional School of Chocolate Arts to offer this special learning experience led by Jody and DC Hayden, Proprietors of Grocer’s Daughter Chocolate in Empire, Michigan, and trained chocolatiers/chocolate educators. This workshop kicks off with an understanding of the economics and origins of chocolate and on exploration of chocolate flavor. Fine chocolate work should always focus on flavor and texture before beauty, so students will taste chocolate daily and discuss the importance of proper formulation of ganache.
What makes this learning experience so unique is that students will be making their own chocolate. Working in teams, students will clean, roast, winnow and grind the cocoa beans into chocolate. Students will work individually to mold that chocolate into bars and make chocolate ganache filled bonbons and will practice several decorating techniques. Students will leave the workshop with their chocolate creations, bar molds and bonbon molds to experiment at home with their new chocolate confectionary skills.