The Art of Bean to Bar
The Art of Bean to Bar
Master the bean-to-bar process from cacao bean to finished tablet. Learn the foundations of professional chocolate making, get certified in creating your own high-quality Belgian chocolate tablets in class, and gain the product knowledge needed to better understand, evaluate, and develop chocolate.
28 September 2026
Location: Choco-Story Brussels (41 Rue de l'Étuve, 1000 Brussels)
Format: PracticalLive professional masterclass
Availability: Limited to 9 participants
Bundle & Save
Taking more than one masterclass? You can save by booking them together. Add each masterclass you want to your cart, then continue to checkout. The bundle discount is applied automatically before payment, so no discount code is needed.
See the package offers below to compare the available savings.
Understand Chocolate rom the Source
This masterclass gives participants a practical introduction to the full bean-to-bar process, from cacao sourcing and bean preparation to chocolate making and tablet creation. Designed for chocolate professionals, pastry specialists, entrepreneurs, and serious learners, the session helps participants understand how each stage of production influences flavour, texture, quality, and final product value.
Who Is This Masterclass For?
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Strengthen your understanding of cacao, processing, and chocolate production from the source.xt goes here
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Build the product knowledge needed to develop, launch, or improve chocolate-based products.
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Give your team a practical understanding of the bean-to-bar process and the factors that influence quality.
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Go beyond tasting and understand how chocolate is created from raw bean to finished tablet.
This matches the existing “Who Can Attend?” logic on the masterclasses page, which already targets chocolatiers, entrepreneurs, franchisees, and companies.
What Participants Will Learn
Cacao & Bean Quality
Understand cocoa bean quality parameters and how origin, farming, fermentation, drying, and processing influence the final chocolate.
Bean Processing
Learn how cocoa beans are cleaned, roasted, broken, and winnowed before being transformed into cocoa mass.
Chocolate Making
Follow the professional chocolate-making process through mixing, refining, conching, tempering, and cooling.
Tablet Creation
Create finished chocolate tablets while understanding how each production choice affects flavour, texture, and quality.
Program Overview
Theory
From tree to processed beans: farming, fermentation, drying, and bean processing
From cocoa mass to chocolate
Bean quality parameters
How each stage affects chocolate flavour, texture, and quality
Practical Session
Cleaning, roasting, breaking, and winnowing cocoa beans
Preparing cocoa mass
Mixing, refining, conching, tempering, and cooling
Making chocolate tablets
Why Learn with Art of Chocolate?
Belgian Chocolate Know-How
Learn in Brussels, in a setting connected to one of the world’s most respected chocolate traditions.
Professional Equipment & Expert Guidance
Experience the bean-to-bar process using professional machinery and guidance from industry talent.
Hands-On Learning
Move beyond theory and work directly through the key production stages behind chocolate making.