About 

British-born Damian Allsop is an internationally recognized figure with close to forty years of experience in pastry and fine chocolate. Classically French-trained under Robert Mey in London, Allsop moved to Paris to stage at Joel Robuchon’s Jamin, where he worked alongside none other than Gordon Ramsey. When Ramsey opened The Aubergine in London, he asked Damian to be his pastry chef. At Aubergine, he learned how to deal with the most exacting standards of a Michelin-starred establishment but he was yearning for something more.

In search of that elusive element, he left for Spain, where he met Joan and Josep Roca and became the first Pastry Chef of the world-renowned restaurant El Celler de Can Roca in Girona. Here, Allsop found what he was looking for: a deeper connection to food and culture inspired by the ingredients themselves. He also became a mentor to Jordi, the third and youngest Roca brother, who has gone on to become one of the world’s most celebrated pastry chefs. This relationship led to an invitation to open Casa Cacao, a boutique hotel and bean-to-bar experience. Allsop was charged with creating and overseeing the entire chocolate facility. To learn more about Damian and the Rocas, check out Netflix’s Chef’s Table, Volume 4: Pastry

Allsop’s early interest in the chocolate revolution unfolding in the 1980s led him to pioneer an innovative way of working with a new style of chocolate. He was particularly inspired by the Italian chocolate maker Amedei and began developing water-based ganaches that better celebrated the complex chocolate that was now available. “Adding cream,” he said, “would be an insult to it.” Today, pastry students around the world learn to make water-based ganaches as standard practice.

At the moment, Allsop is working as a consultant and is setting up a new bean-to-bar business. He is also writing his first book about how to taste and how to make chocolate from the bean.

Allsop is truly a chocolate maker’s chocolate maker.

Course Description

This immersive workshop provides an in-depth exploration of the chocolate-making process, focusing on both the sensory and practical aspects. A key focus of this 2-Day Immersive Bean-to-Bar Chocolate Workshop is how to handle unexpected situations that may arise during chocolate-making.

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.

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 at Samantha@Melangers.com.

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