Price: 738 Danish kroner (approx. 99 EUR)
Complete Bean-to-Bar guide for small-scale production
✅ 12 video lessons
✅ Complete Recipe & Theory downloadable PDF GUIDE
✅ 10 types of chocolate
✅ 14 tested bean-to-bar chocolate recipes
✅ Information about ingredients needed for bean-to-bar production
✅ Information about necessary equipment for small-scale bean-to-bar production
✅ Full process of preparing the chocolate - from roasting of cocoa beans to tempering of the ready chocolate
✅ Insights and explanation on how to write your own chocolate recipes as well as detailed analyses of my recipes
✅ You will learn how to make 10 types of chocolate including classic dark, milk and white cholates, caramelized chocolate, vegan, sucrose-free variations, and various chocolates with fruits and nuts
✅ Original Recipes & Content. All the information, techniques, and recipes in this course are based on my practice and experience and are developed by me.
⚠️ IMPORTANT! ⚠️
You will need a melanger (also called "chocolate refiner").
It is absolutely necessary to have it to create bean-to-bar chocolate.
You can NOT produce the chocolate in this class without a melanger/refiner.
Also please note, that the melanger will have to be running for a total of 24 hours per chocolate you are producing.
Price: 738 Danish krone (approx. 99 EUR)
Please check the daily exchange rate for price in USD or other currencies.
Language: English
⚠️ PLEASE NOTE!!
Prices are in DANISH kroner.
When looking up the exchange rate for your preferred currency you might come across SWEDISH or NORWEGIAN kroner.
These are NOT the same currencies, so please be aware of this.
✅ Dark Chocolate 70% Cocoa Products. Intense single-origin dark chocolate.
✅ Dark Chocolate 60% Cocoa Products. Balanced single-origin dark chocolate.
✅ Milk Chocolate 42% Cocoa Products. Smooth and creamy classic milk chocolate.
✅ Milk Chocolate 46% Cocoa Products. Intense and cocoa-rich milk chocolate.
✅ White Chocolate 35% Cocoa Products. Classic, creamy white chocolate with balanced sweetness.
✅ Caramelized Chocolate 36% Cocoa Products. Creamy chocolate with a rich caramel taste and balanced sweetness.
✅ Raspberry Chocolate 36% Cocoa Products. Extra fruity chocolate with amazing natural color.
✅ Dark Chocolate 66% Cocoa Products (Sucrose Free). Balanced dark chocolate without sucrose.
✅ Milk Chocolate 42% Cocoa Products (Sucrose Free). Creamy milk chocolate without sucrose.
✅ Milk Vegan Chocolate 46% Cocoa Products. Balanced, creamy milk chocolate without dairy products.
✅ White Vegan Chocolate 35% Cocoa Products. Rich and creamy white chocolate without dairy products.
✅ Hazelnut Milk Chocolate 41.5% Cocoa Products. Balanced milk chocolate with a gentle hazelnut taste.
✅ Milk Chocolate with Passion Fruit 39% Cocoa Products. Rich and intense milk chocolate with powerful passion fruit notes.
✅ White Chocolate with Blackcurrant 36% Cocoa Products. Creamy and fruity chocolate with vibrant color and taste.
• Melanger (Chocolate Refiner). It is absolutely necessary to have it to create bean-to-bar chocolate.
You can NOT produce the chocolate in this class without a melanger/refiner.
• Class is made for small-scale production and does not include any information about big-scale machinery and production.
To recreate recipes from the class you will need the following:
• Cocoa beans, Cocoa butter, Sugar (sucrose, maltitol), Lecithin, Vanilla powder, Milk powder (full-fat, skim, oat), Freeze-dried fruit powders, Hazelnuts, and Almonds.
⚠️ Please note that all transactions are final and cannot be exchanged or refunded after you have accessed the class materials since it is digital. If in doubt about anything – better ask first 🙂
✅ After your payment is completed you will get unlimited access to video and PDF materials.
Price: 738 Danish krone (approx. 99 EUR)
© Sweets by Lana. All rights reserved.
This digital product is protected by copyright law and is intended for personal use only. Reproduction, distribution, or resale of this product or any of its contents is strictly prohibited and may result in legal action.