In our 2-day class you will learn how Chocolate is made, straight from it's origin- the Cacao Bean.

About this experience

Feb 11 & 12 | 10am- 4pm | Chef Sanjana Patel of La Folie has sourced beans from the top growing regions around the world for Bean to Bar chocolate making. This class will enable you to understand the process and theory of making chocolate and enhance your knowledge of chocolate flavour profiles. In this 2-day hands-on class, Chef Sanjana will teach roasting profiles of cocoa beans, grinding, refinement and tempering techniques to make real couverture chocolate, as well as pairing them with additional ingredients to make inclusions. After your interactive class, you get to take home some of the inclusion bars made during the class.

What you will learn:
- Tree to Bean process including fermentation and drying
- Cocoa bean selection and storage
- Sorting
- Roasting
- Winnowing
- Grinding and refining
- Conching
- Tempering
- Tasting chocolate to understand flavour profiling and pairing
- Inclusion of sugars, milk powder, fruit powder and nuts to make different flavoured bars such as hazelnut gianduja bar, fruit flavoured bars, milk chocolate bars.

Sample Recipes that will be taught during the class:
-Dark chocolate, salted caramel bar
-Fruit & vegetable flavoured bar
-Smoked tea chocolate bar
-Lavender goat's milk chocolate with rosemary
-Coconut milk dark chocolate
-Pairing of chocolate with other ingredients
-Alternative recipes

The class will be for 6 hours each on February 11 & 12th, 2020 from 10 am to 4pm
Please Note: This is an interactive class. The recipes are subject to change. The region of cocoa beans used in class will vary based on the cocoa bean growing season and their availability around the world.

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.