Your Cart is Empty
DCM is excited to welcome back master chocolate-maker and Michelin-starred pastry chef Damian Allsop for another round of workshops on March 4-5 and 9-10, 2026. 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"
Hillsborough, New Jersey (near Princeton)
Limited to 12 participants to ensure a highly personalized and intimate learning experience.
9 am to 5 pm daily, allowing for comprehensive instruction and ample hands-on practice.
$1000 (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
This immersive workshop provides an in-depth exploration of the chocolate-making process, focusing on both the sensory and practical aspects. A point of focus of this 2-Day Immersive Bean-to-Bar Chocolate Workshop is how to handle 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.
The workshop will equip 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.
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.
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
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.