About 

Chloé Doutre-Roussel is an internationally respected authority in the world of fine cacao and chocolate, with a career shaped by an extraordinary depth of curiosity, discipline, and sensory mastery. Trained as a sommelier, she developed her palate in the rigorous traditions of French gastronomy before turning her full attention to chocolate—an area she would go on to redefine with remarkable clarity and conviction.

Her early work as a chocolate buyer and taster placed her at the forefront of a quiet but powerful shift in the industry. At a time when chocolate was largely judged by uniformity, Chloé began advocating for origin, character, and nuance. Her tasting approach—precise, articulate, and uncompromising—helped establish a new language around fine chocolate, one that recognized it not as a simple confection but as a product of terroir, craftsmanship, and cultural heritage.

As an author, she has played a pivotal role in documenting and elevating the craft. Her writing reflects both technical authority and a deep respect for the people and processes behind cacao. Through her work, many have come to understand that chocolate, like wine, carries the imprint of its origin—and deserves to be experienced with the same attention and care.

Over the years, Chloé has worked closely with some of the most respected makers in the bean-to-bar movement, offering guidance that has quietly shaped the standards of quality we see today. She has also served as a juror and advisor in international competitions, where her evaluations are regarded with the highest esteem for their fairness and depth.

At her core, Chloé Doutre-Roussel is a custodian of integrity in chocolate. Her work continues to inspire a generation of makers and connoisseurs to look beyond sweetness, and to discover chocolate in its truest, most expressive form.

Course Description

This immersive workshop is designed for people with a broad range of interests and skills in quality cacao and chocolate. Suitable for:

• Those who already have a chocolate brand

• Those considering starting their own brand

• Those who distribute craft chocolate and/or specialty cacao

• Those who have a passion for craft chocolate

The course will cover a wide range of topics, as they are all interconnected and crucial for producing and communicating quality products: 

On cacao: plantation models, genetics, post-harvest, supply chains, and how to evaluate quality and select your supplier(s).

On chocolate:  how to transform a cacao into a wide range of great products. Every parameter of chocolate-making––roast profile, refining time, batch size, aging, storage conditions, the decision to add cocoa butter––will be covered. Most importantly, students will gain an understanding of how all of these factors influence the finished product.

There will be numerous tastings of cacaos and chocolates to discover a wide range of styles and qualities.

This hands-on class will be held at our workshop in Hillsborough, NJ. We encourage participants to bring their questions, and any chocolate samples they’d like to have evaluated. 

Students are invited to take home samples of the chocolate produced in class.

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.

Questions?

Please feel free to contact our workshop coordinator at Samantha@Melangers.com

*Due to the nature of this event, there can be no refunds for cancellations.