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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.
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Chloé Doutre-Roussel is widely regarded as one of the most influential figures in the world of fine chocolate. From her work with women’s collectives in Venezuela to consultancies for high-end kitchens in Japan, Chloé has played a pivotal role in shaping the modern understanding of fine-flavor cacao and bean-to-bar chocolate worldwide.
Few in the industry know how to recognize and develop flavor like Chloé; she has served as a juror in major international competitions for over two decades. Her profound knowledge of the entire value-chain has helped launch successful businesses all over the globe.
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Chloé’s bean-to-bar workshop is much more than a chocolate-making class—it’s a strategic investment in your business and your craft. Many of the world’s finest, award-winning chocolate makers are her former students; this is a rare opportunity to learn from her.
Designed for both seasoned professionals and passionate newcomers, the class will equip students with the skills to unlock the flavor potential of the beans they are working with and the ability to develop a distinctive signature style that sets their work apart.
"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."
-Pam Williams, Ecole Chocolat
Over two immersive days, you’ll learn how to roast, crack, winnow and refine chocolate with in-depth explanations of the “how and why” of every step in the chocolate-making process. Understanding bean potential and flavor development is crucial to the success of the finished product.
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You’ll learn how to produce your own couverture from scratch from just a few bean origins, significantly reducing production costs and giving you full control over taste and quality. You'll also learn how to address unexpected situations during production, and how to manage expenses so that your business can develop and thrive.
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.
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 the chocolate they produce)
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.