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Bean to Bar Immersion Workshop - Damian Allsop


Master Chocolate Maker and Michelin Starred Pastry Chef Damian Allsop


DCM is excited and humbled to be hosting two intimate, hands-on chocolate immersion workshops with world-renowned pastry chef and master chocolate artisan Damian Allsop. Held in Hillsborough, New Jersey (near Princeton), each 2-day session (9am-5pm) accommodates only 10 participants as the workshop is designed to offer a highly personalized experience. Breakfast, lunch and dinner will be served family-style. We’ll kick off the workshop the evening before with a meet and greet cocktail hour so that everyone can get to know each other before the workshop begins.

Day 1

The first day of the workshop will cover both sensory aspects of chocolate as well as the practical. There will be an emphasis on learning to taste. (Makers are invited to bring products with them for evaluation.) We will discuss sourcing, selecting and evaluating beans, and creating the proper roast profile for a given bean. Also covered is cracking, winnowing, and refining. Discover how time and speed of grinding impacts texture and viscosity. Learn how to adjust production techniques based on bean origin, batch size, and equipment used.

Day 2

On the second day, we’ll finish our chocolate batches, and learn to temper by hand. We’ll use50 g polycarbonate molds for the bars. We will also analyze the taste profiles of the bars we’ve made from several different origins. We’ll package our finished chocolate bars, label them and talk about the business side of chocolate: costs, sales etc. Through discussions and demos, we’ll also cover recipe development including how to work with artisanal made chocolate in the pastry kitchen.

The workshop will feature demos by Allsop, surprise tastings, and practical considerations of cost, sales and marketing. The cost of the workshop is $995.00 that includes meals, materials, and the chocolates produced in the class. Enrollment will be handled on a first-come, first-served basis. It's recommended that you secure your spot as soon as possible if you're interested.

Click here to learn more about Damian


Please feel free to contact our workshop coordinator samantha@melangers.com