Chocolate tutoring with a professional

I can’t promise you’ll be the next Pavarotti of bean-to-bar chocolate, but there is lots of room in the industry for new talent and passionate hobby makers! Image by @gwenking

Many people find bean-to-bar chocolate making intimidating. Some people in the industry say not anyone can just grind up some beans and make chocolate. But like anything, you have to start somewhere. Perhaps you think about becoming a painter, or take up a new sport, or learn to sing. Would you become the next Albrecht Dürer, Cristiano Ronaldo, or Luciano Pavarotti? Likely not. Could you learn something new? Of course! Might you have unlocked a new talent? Very likely. Or maybe you find it’s just not for you, and you move onto something else.

The same is true for bean-to-bar chocolate making. And you don’t even have to make a line of single-origin bars. You could simply make great batches of chocolate that you will use in your baking to make cookies, cakes, ganaches, puddings, hot chocolate, and more! The possibilities are endless.

I can’t promise you’ll be the Pavarotti of bean-to-bar chocolate. But if you love to make your own beer, wine, cheese, bread, and other foods from scratch and enjoy the process even more than the final product, then bean-to-bar chocolate making can be for you!

One of the hardest parts is knowing where to start. Some websites charge hundreds or thousands of dollars to take online courses, when most of that information is already available on this website (and some others) for free. But I understand you may need someone to get you on the right track. I have been working in the chocolate industry since 2008 as a chocolate sommelier, chocolatier, and chocolate maker, and I love helping others improve their chocolate skills.

This is why I offer virtual tutoring lessons. These can be Q&A format (such as what you need to get started making your own chocolate), or they can even be live lessons such as walking you through how to temper, cast, or make ganache!