One to one training Bean to Bar chocolate production

At the Selmi Training Centre it is possible to receive one to one training courses specifically for the Bean to Bar production of chocolate, thanks to our in-depth knowledge of cocoa and to the passion that distinguishes our chocolate chefs and drives them each day to study and try out new recipes, solutions and processing options for the Bean to Bar.

Furthermore, we have the option to carry out courses on the processing of RAW CHOCOLATE, VEGAN CHOCOLATE o prodotti alternativi SUGAR FREE, MILK FREE o per MEET PRODUCTION REQUIREMENTS LINKED TO ALIMENTARY INTOLLERANCES. The courses are in effect private consultancies aimed at finding and developing custom ad hoc products for the client. In many cases the course participants work using their own cocoa beans so as to directly try out the chocolate that they would obtain in their workshops, a significant advantage and one that is extremely rare to find within schools and training centres at a global level, which explains the attendance to Selmi courses from participants from all over the world.

A Bean to Bar course has a duration of two or three working days. This gives time on the first day for the analysis of the characteristics of the fruit to be transformed based on the quality and productivity requirements needed to satisfy the expectations of the participant. All processing that starts with roasting and moves on to the refining of the product will be carried out on the first day of the course to allow for the right distribution of time and to give the opportunity to carry out several tests during the conching and determine the best result before moving on to the tempering and moulding of the product.

Our training is suitable both for Italian and foreign participants as the courses are taught in Italian, English, French and Spanish.