DiVina Vida

Healing Teas, Cacao, Retreats, Tours and Tastings plus Cacao Ceremony! A SANCTUARY IN NATURE FOR HEALING AND RESTORATION

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Chocolate Making


Professional Chocolate Making Course

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Are You Ready to Take Your Bean to Bar or Bean to BonBon business to the next level?  Perhaps you have always wanted to start a chocolate making business or you simply would like to make incredible edible chocolates for your friends and family.  Either way, this Professional Chocolate Training is for you.

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Learn tree to bar methods of fermentation, drying, roasting, cracking, winnowing, refining and tempering chocolate.  Then, learn how to infuse truffles with edible flowers, ginger, nuts and more.  Learn the fine art of dipping and decorating chocolates including how to make and use your own transfer sheets for artistic edibles that are uniquely your own.  We will make lattice and chocolate nests AND participate in a real cacao ceremony with sound healing Tibetan bowls.

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If you know nothing about chocolate, this week long professional training will teach you everything you need to know to begin your journey as a chocolate maker.  If you are already a chocolate producer, this training will take you to the next level. 

Please join us February 5th to 10th, 2018.  Your tuition includes the class, all supplies, lodging at Finca Divina Vida and 3 organic meals per day.    Click here and scroll down to register.  We have room for six (6) more participants with pricing ranging from$ 450.00 to $1200.00 for the week

About our Instructor:

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Gabrielle France, owner of Petit Patrie Chocolate in Nova Scotia has trained with Ecole Chocolate and Monteal’s Chocolate Academy.  She has trained with some of the best Chefs in the industry including Master Chololatier Mark Tilling, Nancy Samson and Ludovic Fresse.  More recently, Gabrielle attended the International Institute of Chocolate and Cacao Tasting and received her Level 2 Certification in Chocolate Tasting.  This is similar to a Sommelier training with wine wherein she is able to identify cacao by it’s region and soil type.  She has also studied the fine art of roasting cacao at Chocolate Alchemy in Oregon.

 

The contents of this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.

DiVina Vida  

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