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Read about Chloé Doutre-Roussel:https://www.chloe-chocolat.com/
DCM is excited to welcome cacao and chocolate specialist, author, and educator Chloé Doutre-Roussel for her first hands-on chocolate-making workshop in the US.
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)
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.
"For more than a dozen years I have had the pleasure of collaborating with and recommending Chloe to my chocolate industry colleagues. She is the first chocolate "thinker" - someone who approached chocolate appreciation and tasting mindfully long before any others. She is expert on solving problems for chocolate companies of all sizes and successfully improving their processes and products."
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.
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.