Bean to Bar Schokoladenkurs in Adliswil
Make your own bean to bar chocolate, using the ingredients and beans that appeal to you, and at the end combine your bean to bar creation with the finest ingredients into a unique creation. Each participant makes their own chocolate creations during the course.
Product features
| Course location | Webereistrasse 56, 8134 Adliswil (Event room: Baking school) |
|---|---|
| Course language | German |
| Weekday of the course | Monday and Tuesday |
| Course date | 25.01.2027 & 26.01.2027 |
| Course time | 13.30 until approx. 17.30 |
| Course duration | 2x 4 hours incl. short break |
| Course type | Bean to Bar Course |
Bean-to-bar chocolate-making course
‘Bean to Bar’ refers to the process of making chocolate, from the raw cocoa bean (‘bean’) to the finished chocolate bar (‘bar’). The production process from the cocoa bean to the finished chocolate bar involves countless steps that must be carried out to ensure the end result is a melt-in-the-mouth chocolate bar with a unique aroma. The ‘Bean to Bar’ process therefore refers to the complete in-house processing of the basic ingredients right through to the finished chocolate bar.
This course is aimed at anyone interested in creating their own chocolate from scratch. In this ‘Bean to Bar’ course, you’ll be introduced to the art of chocolate-making. By the end, you’ll have the knowledge to make the finest chocolate creations from A to Z, entirely to your own taste, in the comfort of your own home. Over two half-days or evenings, under professional guidance, you’ll go through all the steps required to make your own ‘Bean to Bar’ chocolate. From selecting and cleaning the beans to conching, tempering and tableting, you’ll learn every step in detail. Make your own ‘bean-to-bar’ chocolate using the ingredients and beans of your choice, and combine them at the end with the finest ingredients to create a unique flavour sensation.
During this course, each participant will create their very own personalised chocolate creation, which they can, of course, take home and enjoy at the end (approx. 1 kg of finished chocolate per person).
Bean to Bar – Programme for the first evening
‘Bean to Bar’ is the theme, so we’ll start by selecting the cocoa beans. The cocoa bean is the be-all and end-all of any chocolate creation, and the varieties and flavours couldn’t be more diverse or exciting. Each variety, along with its corresponding growing region, has its own unique characteristics that need to be recognised and utilised appropriately. Accordingly, we’ll delve together into the characteristics of selected, very fine varieties, and everyone will be able to put together their own blend of cocoa beans. Once the cocoa beans have been selected, they are cracked and the cocoa husk is separated from the cocoa nibs.
Each participant is given their own melangeur, which they can use to make their own chocolate. Once the cocoa nibs have been prepared for use, they are mixed in the desired proportions with sugar and, for milk chocolate, with whole milk powder, before being ground and conched in the melangeur. There are a few things to bear in mind when using the chocolate melangeur and making your own chocolate! You’ll learn exactly what to look out for through hands-on practice under the guidance of our professional course leaders. The melangeur is not switched off at the end of the first half-day or evening session, but is left running continuously so that your own bean-to-bar chocolate is ready for further processing on the second day.
Bean to Bar – Programme for the second evening
Our own ‘bean-to-bar’ couverture is now ready, and the next step is to temper it correctly, which will be done using the tablier method. The tempered couverture will now be used to create a variety of individual creations. It can be poured into single-origin bars or couverture drops (for further use at home), or, of course, refined with other ingredients and then used in your creations. At the end of the day, you’ll take home around 800–1000 g of the finest chocolate. Depending on your preference, you’ll have a wide selection to take home, including chocolate bars with additional ingredients, couverture drops, chocolate pieces or single-origin chocolate bars.
Key figures
Course duration
2 x 4 hours spread over two evenings.
Course venue
Webereistrasse 55, 8134 Adliswil
Language of instruction
The course is taught in German.
Age & number of participants
The course is suitable for adults and young people aged 12 and over. A maximum of 10 people may take part in each course. Please note that only those who have registered may take part. Accompanying adults are not permitted on this course.
Catering
Water, coffee and tea will be available before and during the course. (You’re welcome to bring sandwiches or other snacks to eat.)
Take that home with you
At the end of the course, you’ll take home around 800–1000 g of homemade bean-to-bar chocolate. You’ll also receive a comprehensive recipe booklet (over 50 pages).
Diploma
All course participants will receive a course certificate by email after the course.
Discount voucher
All course participants will receive a 10% discount voucher at the end of the course. This can be used towards the purchase of materials at our shop in Adliswil or redeemed in our online shop within one year. Courses and gift vouchers are excluded from this discount voucher.
Learning objectives
Theory on the cocoa bean Quality control and processing of the cocoa bean into cocoa nibs. Understanding the variety and processing techniques involved with cocoa nibs. Production of couverture using our own cocoa nibs. Proper operation of the melangeur. Producing various bean-to-bar chocolate products. Properly tempering the couverture.
Course leader: Thomas Ramseier, food technologist
Thomas Ramseier completed his apprenticeship as a food technologist at Lindt & Sprüngli, where he was able to learn every stage of chocolate production from the ground up. This included cocoa mass production at the factory in Olten, which was dedicated to processing the cocoa beans – cleaning and roasting them, and separating the cocoa shells from the cocoa nibs. In the relevant laboratory departments, samples of cocoa beans were weighed, measured, cut open and analysed using sensory evaluation, so that a final decision could be made as to whether that particular variety of cocoa bean would be purchased. The production of the final couverture – which began with the mixing of the various ingredients and ended with the conching process – was one of the most important stages of his training and, as the tonnages produced increased, gradually became second nature to the chocolatier. Ever since then, Thomas Ramseier’s love of chocolate has never left him, and time and again he has travelled to the countries of origin of the cocoa beans, continually expanding his knowledge. Thanks to his formative time at Lindt & Sprüngli and his wealth of experience as an innovative home chocolatier, you can be sure that in this course you’ll have an experienced expert who approaches the subject with great enthusiasm and knowledge, equipping you to become a home chocolatier yourself!
Venue: the events and training room at Webereistrasse 56, 8134 Adliswil
Address:
miniSchoggi GmbH, Webereistrasse 56, 8134 Adliswil
Getting there by public transport:
The ‘Sihlau’ station (350 metres from the venue) can be easily reached by the S4 from the main station in around 15 minutes. Once you arrive at the station, cross the river and enjoy the idyllic atmosphere along the River Sihl. After walking a few metres along Webereistrasse, you’ll see the miniSchoggi signs on the first floor on your left. Simply take the external staircase up to the first floor and you’ll be right here with us.
Travelling by car:
From the centre of Adliswil, follow
You’ll find paid parking spaces along the River Sihl. The charge is CHF 1 per hour, at any time of day and seven days a week. Payment can be made in cash, via Twint, or using the Parkingpay or easypark apps. Further parking options, including free ones, are listed on the last page of the site plan PDF.
Please note: do not use the yellow parking spaces, as these are permanently allocated. From 18:00, parking spaces 54 to 59 are also reserved for the Rössli restaurant. In both cases, parking fines will be issued without exception for non-compliance.
COURSE CANCELLATION POLICY
Illness, accidents or other unforeseeable circumstances are, unfortunately, part of our everyday lives. As our courses require fixed planning, we factor in materials for every registered participant. Rescheduling and cancellations therefore result in a significant amount of extra work and missed opportunities for other course participants. To ensure fairness for everyone, we adhere strictly to the terms set out below. However, as a company, it is important to us to offer you options for dealing with unforeseeable situations in order to avoid high costs; this is possible via the ‘Basic’ participation option or cancellation insurance.
All bookings for our courses are binding. The invoice must be settled by the payment deadline or, in the case of last-minute bookings, by the day of the course. Further details can be found in the Terms and Conditions at minischoggi.ch. miniSchoggi reserves the right to cancel courses due to insufficient demand and without giving further reasons up to 5 days before the course starts. In such cases, participants have the option of attending an alternative course or requesting a full refund of any payments already made.
Courses held on site
If you are unable to attend a course or no longer wish to attend, a distinction is made between rebooking for a different date and cancelling. Please note that a course booking can never be rebooked or cancelled free of charge without purchasing the ‘Basic’ participation option. Further details on the recommended ‘Basic’ participation option can be found in the relevant section. You can transfer your booked place to another person at any time.
Rescheduling: Participants may reschedule their course place up to 30 days before the course starts, subject to an administration fee of CHF 20. If the participant reschedules the course at a later date, 50 per cent of the course fee will be payable. Rescheduling less than 48 hours before the course starts is not permitted and will be treated as a cancellation. The fee applies to each booked place on the course.
Cancellation: Participants may cancel their place on the course up to 30 days before the course starts, subject to an administration fee of CHF 50. After this point, they will no longer be entitled to their place on the course. If the participant cancels the course at a later date or fails to attend on the day of the course, 100 per cent of the course fee will be payable. The fee applies to each course place.
What happens in the event of illness or an accident if I do NOT have the Basic cover option?
Unfortunately, situations do arise in life that make it impossible to attend a planned course. This could be a sudden illness, a severe bout of flu or even an accident. We at miniSchoggi deeply regret such occurrences, as we would, of course, love to welcome all registered participants to the course.
However, the course fees are still payable in all circumstances, as we are unable to re-sell the booked place in the usually extremely short time remaining before the course starts, and we have already incurred various costs in connection with the booking and course preparation. Even with the best will in the world, we cannot bear these individual risk costs for a single person ourselves. We therefore recommend booking the optional ‘Basic’ participation option. Thank you very much for your understanding.
Basic enrolment option for course booking
The ‘Basic’ course participation option is the ideal addition to your course booking, and one you really shouldn’t miss out on. It ensures that, even in the event of many unforeseen circumstances – such as illness, an accident, COVID-19, the death or funeral of a family member, pregnancy complications, etc. (see the link below for a full list and details), you can still attend the course at a later date at no extra cost.
The Basic participation option is not compulsory and can be purchased voluntarily alongside the course. If you do not take this out, the standard course and cancellation terms and conditions apply. Further information on the participation option can be found at: https://www.minischoggi.ch/gb/participation-options.html
Please note that external costs (hotel accommodation, travel expenses, etc.) are never covered by the Basic participation option. To cover these costs, we recommend taking out cancellation insurance, which usually overlaps to some extent with the Basic participation option, but often involves excesses or significant restrictions. Depending on your insurance policy, however, external costs may already be included in your travel insurance. You can find further information on cancellation insurance at: http://www.minischoggi.ch/versicherung
Any questions? We're here to help!
Do you have any questions, or is anything unclear? If so, please do not hesitate to contact us by telephone on 044 480 14 14 or by email at info@minischoggi.ch.
Please note, however, that we cannot provide any further advice on insurance or on any existing private insurance policies you may have. Everyone must decide for themselves what risks they are willing to take and what that is worth to them. Thank you for your understanding.
We’re really looking forward to welcoming you to the course soon! Your miniSchoggi team