MAY 19, 2023
8:30am-5pm

Attend this one-day introduction to chocolate making and learn the basics of starting up your own bean to bar business. From a brief history, to hands-on exercises and even chocolate tasting, Godel’s team of chocolate makers will share their knowledge, experiences and learnings for the benefit of all participants.

This activity will be held in two locations within Parañaque, with lecture and hands-on exercises at Vesmach Building East Service Road, and Chocolate Factory Tour at Godel Factory and Showroom Sampaguita Avenue (5-10mins drive between venues, shuttle will be provided for participants w/o vehicle).

INCLUSIVE OF:

• Welcome Chocolate Drinks (Iced or Hot Chocolate)
• Handouts
• Lunch Meal
• Chocolate Factory Tour with DIY Chocolate Bar
• Certificate of Attendance

COURSE OUTLINE:

I. Chocolate Making from the Cacao Fruit
– A Brief History of Cacao
– The Cacao Fruit
– Varieties
– Overview of Cacao Post Harvest
– Overview of Bean to Chocolate Process
II. Not All “Chocolates” Are Made This Way
– Definition of Terms
– Classification of Godel
– Identifying Compound vs Real
III. Shelf Life and Storage of Real Chocolate
IV. Let’s Make Bean-to-Bar Chocolate
– Combination of hands-on and observation using batch-type tools and equipment
V. The Chocolate Recipe
– What Affects Taste
– Standards for Fine Chocolate
– Processing Factors
– Recipe Factors
VI. Starting Up a Chocolate Making Business
– Home-based
– Small to Medium
– Large to Industrial
VII. About Godel
– Solutions
– Products
VIII. Key Takeaways from Godel’s 1st Year
IX. Bonus Lecture: How to Eat Chocolate
X. Industrial Chocolate Factory Tour