Immerse yourself in a comprehensive Bean-to-Bar workshop and learn from Akhil Grandhi, a certified chocolate taster, chocolate maker and founder of an international award-winning chocolate brand and learn about commercial applications and hands-on product development using chocolate from Arundati Rao, The founder of Escapades Baking and Culinary Academy with 13 years of experience in teaching baking and patisserie.
Who Should Attend?
This workshop is ideal for aspiring chocolate enthusiasts, home bakers, professional chefs, and anyone interested in deepening their knowledge of the bean-to-bar process. Perfect for those aiming to expand their current business or start a new chocolate business.
You can register by filling out the Google form at https://forms.gle/SaCiQnLqX58PDKHG8. Our team will contact you to further guide you on the payment and confirmation of the registration. Please note that registration is confirmed only upon completion of payment.
Workshop Schedule:
Day 1: Introduction to Chocolate making
Introduction and Presentations at 9:30 am
- History of Cacao and Chocolate: Introduction to the rich history and cultural significance of cacao and chocolate.
- Understanding Cocoa/Cacao Market: Overview of the global cocoa market, major producers, and consumers.
- Cacao Varieties: Discussion of various cacao plant varieties.
- Growing Countries vs. Consuming Countries: Insights into production, markets, and accessibility.
- Post-Harvesting Methods: Detailed explanation of fermentation, drying, and storage.
- Grading Cacao: Techniques for assessing cacao quality.
- Quality Assessment: Methods for evaluating cacao beans and chocolate.
- Industrial Scale vs. Small Batch Production: Differences and considerations.
- Pure vs. Compound Chocolates: Understanding different chocolate types.
- The Craft in Craft Chocolate: Importance of artisanal methods.
- Understanding the art of making chocolate
- Roasting Techniques: How roasting affects flavour.
- Shell Removal: Methods for efficient shell removal.
- Grinding and Refining: Techniques for achieving desired texture.
- Importance of conching in flavour development.
- Tempering and Moulding: Steps for proper tempering and moulding discussion
Lunch Break- 1 Hour
Hands-On Activities
- Live Chocolate-Making Demo: Step-by-step chocolate-making process.
- Chocolate Tasting: Guided tasting to understand flavour profiles.
- Understanding Small Batch Equipment: Overview of essential tools and machines.
- Sourcing of Raw Materials: Tips on procuring high-quality ingredients.
- Cocoa Bean Preparation: Steps for preparing beans for chocolate making.
- Cost and Batch Initiation: Calculating costs and starting a batch.
- Chocolate-Making Techniques: Roasting, cracking, winnowing, and batch initiation in melanger.
- Q&A and Networking
- Open session for questions and networking among participants.
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Day 2: Product Development, Business, and Market Insights
- Recap of Day 1 and Discussions
- Process Variations: Comparative analysis of different chocolate-making methods.
- Business Planning: Essential steps for planning a chocolate business. Factors to be aware of when starting a chocolate business
- Recipe Development: Approaches to creating unique chocolate recipes. Discussion on Inclusions and infusions.
- Cacao and chocolate products across the world
- Market Opportunities in India: Identifying and leveraging market trends.
- Failure Points and Success Factors: Common pitfalls and keys to success.
- Tempering Techniques: Mastering tempering for perfect chocolate.
- Batch Completion: Final steps in the chocolate-making process.
- Understanding Commercial Applications: Using chocolate in commercial products.
Lunch Break- 1 hour
Hands-On Activity
- Chocolate Tempering and Moulding: Practical session on tempering and moulding chocolate.
- Chocolate Fillings: Techniques for making various chocolate fillings.
- Use of Craft chocolate vs commercial chocolate.
- Baked Products and Recipes with Commercial Value: Creating commercially viable chocolate-based products.
- Open session for questions and networking among participants.
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Day 3: Business Planning and Expansion Strategies
- Recap of Day 2 and Activities
- Batch Tasting: Tasting and evaluating different chocolates.
- Defective Chocolate Analysis: Identifying and correcting defects.
- Business Plan Development: Creating a comprehensive business plan.
- Facility Requirements: Setting up a chocolate-making facility.
- Material Sourcing: Finding reliable suppliers for raw materials.
- Branding and Marketing: Strategies for building a strong brand.
- Sales Strategies: Effective methods for selling chocolate products.
- Market Analysis: Understanding and analysing market data.
- Potential Identification: Identifying growth opportunities.
- Storage, Transportation, and Packaging: Best practices for handling chocolate.
Lunch Break
- Travel to Rajahmundry from Escapades Academy
Will reach Rajahmundry by road (Participants are free to make alternate travel arrangements if they want to)
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Day 4: Practical Experience
- Recap of Day 3 and Visits
- Bon Fiction Farms: Visit to cacao plantation to learn about harvesting methods. Visit the Bon Fiction Fermentation and drying unit.
Lunch Break
- Bon Fiction Factory: Factory visit to understand craft chocolate operations.
- View the practical Application of Learned Concepts.
- Final session for questions and feedback.
- Distribution of certificates and workshop materials.
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The program is certified by Bon Fiction and Escapades Academy. Only limited seats are available.
Important points:
1)Location of the Workshop: https://maps.app.goo.gl/W55gCP8z1Ys9hxER9, Unit 801 Kadiris Apurupa Urban, Axis bank building, Adjacent to Chirec School, Masjid Banda,
- 34 km from the airport, 24 km from Secunderabad railway station and 5.5 km from Lingampally railway station.
2)You can book your accommodation ins Hyderabad in hotels near Gachibowli -Miyapur road which is near to workshop venue.
3)Lunch is provided at the academy during the 4 days of the workshop. The meals will be vegetarian.
4) Transport is provided to and from Rajahmundry. You can also make alternate arrangements. The Workshop ends at Rajahmundry and you can travel back with the team to Hyderabad on the 18th evening or make your return travel arrangements to your city of origin ( Airport and railway connectivity are available).
5) Information on machine suppliers will not be shared in this workshop.
6) The Workshop includes accommodation in Rajahmundry on twin sharing basis.
7) The workshop starts at 9:30 am everyday and ends by 5 pm. It may extend by 1 hour for any extended discussions during Q&A.
For any further queries you can contact us at info@bonfiction.com or DM us on Instagram at www.instagram.com/bonfiction.