Chocolate making course
- Duration
The basic course contents 5 modules.
One module = one day: 5hours per day 10:30-13:00 and 14:00-16:30
One course = One week from Monday to Friday
- Prices
The basic price is 200€/day, all course 800€. All prices include VAT and all expenses connected with course, including tea and coffee and some cookies, but it does not content your lunches and accommodations.
The price is applicable for one-to-one course. If there are more than one participant, the price for course will be increased up to apprx 20%. It means that for 2 participants the costs will be 240€/day for both or 120€/day for the each participant.
The exact prices are here:
|
Participants |
Price per day EUR |
Price per person EUR |
Price for 5 days course per person EUR |
Price for course EUR |
|
1 |
200.00 |
200.00 |
800.00 |
800.00 |
|
2 |
240.00 |
120.00 |
480.00 |
960.00 |
|
3 |
300.00 |
100.00 |
400.00 |
1,200.00 |
|
4 |
360.00 |
90.00 |
360.00 |
1,440.00 |
|
5 |
450.00 |
90.00 |
360.00 |
1,800.00 |
|
6 |
540.00 |
90.00 |
360.00 |
2,160.00 |
|
7 |
630.00 |
90.00 |
360.00 |
2,520.00 |
|
8 |
720.00 |
90.00 |
360.00 |
2,880.00 |
Discounts may apply according to the special agreement.
- Equipment and materials.
You need nothing special. During the course you will use our equipment and materials. All chocolate you produced you will take home.
- Requirements.
You must follow to all sanitary protocols, unfortunately, nowadays it means also that you must be tested by PCR test 48 hours before starting the course.
During the course you should clean your personal workplace.
Modules:
Course orientation.
Introduction into cacao history and geography accompanied with a cacao tasting (we will try and compare chocolates made from different cacao beans). We also will get an insight into the equipment and materials that you need to make chocolate at home.
Bean-to-Bar and tempering.
We will start to overview the whole Bean-to-Bar process. What are the steps and what is happening during each step? As well as we will dive into the depth of tempering: its importance and how it affects the quality of chocolate? And, of course, we will practice tempering!
Candies, day 1: Fillings
We will discover how candies differ from each other, what are the ways of making candies and fillings for them. We will start to make fillings and candies and will continue it next day.
Candies, day 2: topping Two more kind candies. Repeat the tempering process.
On the second day, we will finish with candies. We will find out what is topping, how to do it, and why do we have to repeat the tempering process.
Course review and exam Packaging.
We will learn a few packaging details including storage requirements.
We will summarize and go through the whole process one more time. After that you will have an opportunity to test your knowledge.
________________________________________________________________________
All our participants will receive a discount for all our raw chocolate products (cacao beans, cacao paste, cacao butter and raw chocolate).
Accommodation information
Our boutique is located in the nice mounting village Pano Platres.
There are many cozy hotels, and we can help you with organization your accommodation here. There are a lot of opportunities to go to restaurants and café or order food.
For the information and booking please contact us via
Email: cypruschocolates@gmail.com
Phone number: +357 99 469212