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The workshops are back!
Due to overwhelming demand, DCM is pleased to announce two additional 3-day, hands-on chocolate making workshops led by world-renowned pastry chef and master chocolate artisan Damian Allsop. Participants will immerse themselves in the art of chocolate making, from bean to bar, and discover the secrets behind crafting exquisite chocolate creations.
“Can't wait for the future classes to come!! Such an incredible experience. So wonderful to have your support for the students and help keep the pace and flow of the weekend running smoothly. Thank you all!! -Maddy, Barefoot Chocolatini"
Location and Class Size
Hillsborough, New Jersey (near Princeton)
Limited to 10 participants to ensure a highly personalized and intimate learning experience.
Time
9 am to 5 pm daily, allowing for comprehensive instruction and ample hands-on practice.
Cost
$1600 (includes daily breakfast and lunch, all course materials, and a selection of take-home chocolates)
“Damian Allsop is funny, witty, and animated, not to mention his charming British accent, and so had our full attention as he explained the intricacies of chocolate making as well as tasting. I remember him saying, “Our job (as chocolate makers) is to create that complete journey so that it is enjoyable.” For me the most important takeaway was how to blend different origins of beans and different roasts to get a complex and interesting chocolate.” Esa, The Underground Truffle
Course Description
This immersive workshop offers a unique and in-depth exploration of the chocolate-making process, focusing on both the sensory and practical aspects. One unique aspect of this 3-Day Immersive Bean-to-Bar Chocolate Workshop is its focus on handling unexpected situations that may arise during the chocolate-making process.
The workshop delves into the challenges that chocolate makers may encounter due to variations in bean quality, ingredient availability, and unforeseen circumstances. Participants will learn techniques and strategies to adapt their chocolate-making processes to produce amazing products even when faced with unexpected obstacles.
This distinctive element sets the workshop apart, as it equips participants with the skills and knowledge to navigate the realities of chocolate-making and maintain consistently high standards. By addressing the unexpected, this workshop offers a comprehensive and practical approach to bean-to-bar chocolate-making.
Participants Will Take Home:
A selection of bars produced in class from Brazil, Peru, Mexico
Gianduja bars and pâte de fruit
Gianduja and pistachio paste
A cacao sculpture specially made by Damian, for each participant
Enroll Today!
Space is limited, and enrollment is on a first-come, first-served basis. Don't miss this extraordinary opportunity to learn from a master and unlock the secrets of bean-to-bar chocolate making.
“A terrific learning weekend.” La Rochelle Confections
Questions?
Please feel free to contact our workshop coordinator Samantha@Melangers.com
*Due to the nature of this event, there can be no refunds for cancellations.