Manam Chocolates, India
Process analysis.
Product development.
Design of new production facilities.
Introduction of Water Ganache.
CIB
Every course in CIB has a day of Bean to Bar where I come in with my machines and we make some chocolate with the students. We learn how to taste, which is the base for understanding what is going on, not only with cacao.
We then roast and refine our selected beans and temper it to make our own hand-formed bars
If that wasn’t enough, I then show them what to do with this amazing chocolate by using my original Water-based recipes.
