{"id":8209,"date":"2016-03-17T19:17:39","date_gmt":"2016-03-18T02:17:39","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=8209"},"modified":"2022-10-20T13:37:20","modified_gmt":"2022-10-20T20:37:20","slug":"free-online-class-bean-to-bar-at-home","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/chocolate-recipes\/free-online-class-bean-to-bar-at-home\/","title":{"rendered":"Free online class: Bean-to-Bar at home"},"content":{"rendered":"<figure id=\"attachment_8215\" aria-describedby=\"caption-attachment-8215\" style=\"width: 700px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8215\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar.png\" alt=\"Cocoa beans, a few essential ingredients and your favorite toppings can become you own custom chocolate bar.\" width=\"700\" height=\"662\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar.png 700w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar-320x303.png 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar-640x605.png 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar-348x329.png 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2016\/03\/Bean-to-Bar-200x189.png 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-8215\" class=\"wp-caption-text\">With a few ingredients, some inexpensive equipment\u00a0and some expert guidance, you can make\u00a0chocolate from\u00a0bean-to-bar in your home\u00a0kitchen.<\/figcaption><\/figure>\n<p>Attention Mad Scientists,\u00a0Cocoa Nuts and Do-It-Yourselfers: The learn-at-your-own-pace website, Skillshare recently posted a <a href=\"https:\/\/www.skillshare.com\/classes\/Easy-Chocolate-Making-All-the-Basics-from-Bean-to-Bar\/566188821?studentRef=6221003&amp;via=student-referral&amp;utm_campaign=student-referral-566188821-old-layout&amp;utm_source=ShortUrl&amp;utm_medium=student-referral\" target=\"_blank\" rel=\"noopener noreferrer\">free\u00a0class, Chocolate 101: From Bean to Bar<\/a>. Presented by Peter Gray and Nate Hodge of\u00a0<a href=\"https:\/\/www.raakachocolate.com\" target=\"_blank\" rel=\"noopener noreferrer\">Raaka Chocolates<\/a> in Brooklyn, NY, the half-hour class starts\u00a0with a brief history of chocolate then goes on to explain cocoa beans and flavor profiles, leading you step-by-step toward making your own chocolate bar.<\/p>\n<p>Raaka makes unroasted bean-to-bar craft chocolates\u00a0from a large facility\u00a0in Red Hook, Brooklyn, but they began as\u00a0a small-scale venture in the back of an apartment. The class, presented in 9 short videos, is designed to guide the enthusiast\u00a0through the lengthy ( it can take a day or two from start to finish), often messy (the fun kind of messy) process of making a custom \u201cDream Bar\u201d topped with anything you want.<\/p>\n<p>Following\u00a0a concise foundation, you\u2019re introduced to the tools you\u2019ll need to make bean-to-bar chocolate at home. This is definitely not industrial chocolate making as the tools\u00a0range from a mallet, bowl,\u00a0hair dryer\u00a0and a\u00a0low-cost grinding machine (or a mortar and pestle for the budget-minded with significant arm strength) to a double boiler, candy (or laser) thermometer and moulds. If starting\u00a0from beans or nibs isn\u2019t\u00a0for you, Gray explains that you can begin from\u00a0blocks of couverture chocolate (chocolate with extra cocoa butter added in to give a nice texture, sheen and flavor to the bar when tempered).<\/p>\n<p>The class covers buying, cracking, winnowing and grinding beans, tempering chocolate, moulding, adding toppings and even wrapping the finished bar. Students are encouraged to post pictures of their finished works in the class gallery.<\/p>\n<p>So if you\u2019ve been longing to try your hand at making your own chocolate bars, this class\u00a0might just be the guide to\u00a0get you started\u00a0on that dream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Calling all Mad Scientists, Cocoa Nuts and Do-It-Yourselfers.<\/p>\n","protected":false},"author":2,"featured_media":8223,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-8209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-recipes"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/8209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=8209"}],"version-history":[{"count":1,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/8209\/revisions"}],"predecessor-version":[{"id":35386,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/8209\/revisions\/35386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/8223"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=8209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=8209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=8209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}