The Art of Cocoa Sourcing
Elevate Your Craft with Expert Insights from Bean to Bar
Unlock the secrets of exceptional chocolate-making with our Art of Cocoa Sourcing Masterclass—a comprehensive, hands-on program designed specifically for professional chocolatiers looking to refine their sourcing strategies and deepen their knowledge of cocoa's journey from plantation to bar.This course is also targeted at people who have started their bean-to-bar business or are hesitant to make the big step to move to bean-to-bar. Learn the bean-to-bar technique and go beyond the understanding of processing by exploring the cocoa supply chain and the raw material you are buying and how to evaluate the quality of your beans and liquor to elevate your craft.
Master the Art of Bean-to-Bar
Cocoa sourcing is the foundation of every great chocolate bar. Understanding the unique characteristics of cocoa beans—from their origins and how they are grown, to the ways they are processed—is essential for any chocolatier who aspires to craft signature products that stand out in the global market. During this masterclass, you will gain a thorough understanding of both the theory and practice behind sourcing cocoa beans, with a focus on quality assessment, flavour profiling and bean-to-bar process.
Key Takeaways:
Strategic Sourcing and Relationship Building: Go beyond the beans and learn how to build strong, lasting relationships with cocoa farmers, cooperatives, and other stakeholders. Understand the global market perspective, the challenges faced by cocoa farmers, and how to develop ethical, sustainable sourcing practices.
Quality Control & Assurance: Implement advanced quality control techniques to ensure consistent, high-quality results every time. Learn the steps for assessing cocoa bean quality, from visual inspection to the evaluation of flavor profiles and cocoa mass texture.
Crafting Your Signature Chocolate: Learn how to select and source the beans that best align with your vision for chocolate. This is not about replicating mass-produced flavors but about discovering the unique profiles that will define your artisanal brand.
Beyond Industrial Processes
This masterclass delves beyond the conventional approach to chocolate making. You'll gain the knowledge and skills to craft artisanal chocolate that truly stands out. This training includes an expanded Art of Bean to Bar session for professionals.
Theory
Cocoa Plantations and Quality Management: Gain an understanding of the plant itself—how different varieties of cocoa are cultivated and what factors influence bean quality at the plantation level. Learn the importance of sustainable farming practices and how to assess the impact of agricultural methods on flavor.
Global Cocoa Supply Chain: Understand the complexities of the cocoa supply chain, from the farm to the factory. Explore how global market affect sourcing and pricing, and gain insights into the current state of the cocoa industry.
The Role of the Cocoa Sourcing Expert: Learn about the responsibilities and challenges of sourcing cocoa on a global scale. Understand how sourcing professionals navigate the balance between quality, sustainability, and economic viability.
Content
DAY ONE: Art of Bean to Bar (Advanced)
This masterclass takes you deeper into the art of bean-to-bar chocolate making. You’ll engage in each step, from sourcing and processing cocoa beans to refining and tempering, while crafting your own premium chocolate tablets. By exploring the nuances of farming, fermentation, and drying, you’ll develop a deeper appreciation for the processes that shape exceptional chocolate.
DAY TWO: Art of Cocoa Sourcing
This masterclass also includes hands-on sessions where you will apply your new knowledge to assess the quality and flavor of cocoa beans from various origins. You’ll learn to evaluate cocoa mass and flavor profiles through direct tasting and sensory analysis, while honing your ability to discern the differences that define a high-quality product.
15th-16th May, 2025
at Choco-Story Museum, Brussels.
Price: €910 (excl.VAT)
Limited Spots Available
To ensure an intimate and personalized learning experience, enrollment is limited.
How to book?
Add the preferred courses to the cart and proceeded to the checkout page.
Check the total of your order, including VAT and discounts.
Choose the preferred payment method and confirm your payment.
Receive an email with the confirmation.
See you in Brussels!
Furthermore, we can help you plan your trip and find the best vacancies for your budget.
Our experts
Marie-Amélie Ormières
International consultant for impact-driven projects, passionate trainer and space holder for transformation and collective intelligence
20 years in cacao and chocolate, from NGO to industry to entrepreneurship, seeking positive impact and heart wisdom.
Studied international commerce from ESCE ( FR) and leadership coaching from Novaterra (BE)
Project management: designing and management of corporate transformations projects
Sustainable cocoa sourcing: designing and implementation of long term sourcing & purchasing strategies combining quality,ethics and shared value in the supply chain
Taste: cocoa quality evaluations and chocolate product descriptions
Bean-to-bar: supporting entrepreneurs, from bean sourcing, to brand positioning and recipe creations
Cacao ritual: creating safe spaces for leaders and their teams, for more cohesion, better collaboration, improved creativity and memorable celebration
Laurence Koutny
17 years experience in the chocolate industry (Mars& Godiva)
Leadership at Godiva including Marketing and Merchandising Director for Europe, International Innovation Director (product and packaging),Global Marketing and Public Relations Director
Founder of Art of Chocolate.www.artofchocolate.be
Multiple Consultancy missions on innovation, product strategy, retail staff training for key iconic brands in Belgium & France (Leonidas, Neuhaus, Alain Ducasse,Meurisse etc..)
Consultancy on start-up business plan, product strategy, and factory set-up for Omnom ( Bean 2 Bar in Iceland), Egypt, Canada,Nagwa in Kuwait and many others
Strong Retail and global distribution experience with 14 years of experience at Levi’s Europe
Winner of the 2013 Belgian Business Manager Trends Woman Award
Frequent features speaker at chocolate & packaging forums/conferences
Always ahead of the new chocolate packaging trends and needs