{"product_id":"bean-to-bar-immersion-workshop-damian-allsop","title":"Bean to Bar Immersion Workshop - Damian Allsop","description":"\u003ch3 style=\"text-align: center;\" data-pm-slice=\"1 1 []\"\u003e\n\u003cspan\u003eMaster Chocolate Maker and Michelin Starred Pastry Chef  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDamian Allsop\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca rel=\"noopener\" title=\"Read about Damian Allsop\" href=\"https:\/\/www.melangers.com\/pages\/about-damian-allsop\" target=\"_blank\"\u003eRead about Damian Allsop\u003c\/a\u003e\u003ca href=\"https:\/\/www.melangers.com\/pages\/about-damian-allsop\" title=\"About\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDCM is excited to welcome back master chocolate-maker and Michelin-starred pastry chef Damian Allsop for another round of workshops on March 4-5 and 9-10, 2026.\u003c\/span\u003e\u003cspan\u003e Participants will immerse themselves in the art of chocolate making, from bean to bar, and discover the secrets behind crafting exquisite chocolate creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/HN9oHLy_2qM?si=wWEAltciQybaTHHd\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"flex-column\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Can't wait for the future classes to come!! Such an incredible experience. So wonderful to have your support for the students and help keep the pace and flow of the weekend running smoothly. Thank you all!! -Maddy, Barefoot Chocolatini\"\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eLocation and Class Size\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHillsborough, New Jersey (near Princeton)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLimited to 12 participants to ensure a highly personalized and intimate learning experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eTime\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e9 am to 5 pm daily, allowing for comprehensive instruction and ample hands-on practice. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eCost\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e$1000 (includes daily breakfast and lunch, all course materials, and a selection of take-home chocolates)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Damian Allsop is funny, witty, and animated, not to mention his charming British accent, and so had our full attention as he explained the intricacies of chocolate making as well as tasting. I remember him saying, “Our job (as chocolate makers) is to create that complete journey so that it is enjoyable.” For me the most important takeaway was how to blend different origins of beans and different roasts to get a complex and interesting chocolate.” Esa, The Underground Truffle\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"flex-column\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1418\/4244\/files\/Damian_lecturing_2.jpg?v=1738169646\" width=\"494\" height=\"329\"\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1418\/4244\/files\/Esa_sorting_beans.jpg?v=1738169323\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"m_-8268807086576036984mcePastedContent\"\u003eCourse Description\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis immersive workshop provides an in-depth exploration of the chocolate-making process, focusing on both the sensory and practical aspects. A point of focus of this 2-Day Immersive Bean-to-Bar Chocolate Workshop is  \u003c\/span\u003e\u003cstrong\u003ehow to handle unexpected situations\u003c\/strong\u003e\u003cspan\u003e that may arise during the chocolate-making process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe workshop delves into the challenges that chocolate makers may encounter due to  \u003c\/span\u003e\u003cstrong\u003evariations in bean quality, ingredient availability, and unforeseen circumstances\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e.\u003c\/strong\u003e Participants will learn techniques and strategies to adapt their chocolate-making processes to produce amazing products even when faced with unexpected obstacles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe workshop will  \u003c\/span\u003e\u003cstrong\u003eequip participants with the skills and knowledge to navigate the realities of chocolate-making and maintain consistently high standards\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e.\u003c\/strong\u003e By addressing the unexpected, this workshop offers a comprehensive and practical approach to bean-to-bar chocolate-making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis hands-on class will be held at our workshop in Hillsborough, NJ. We encourage participants to bring their questions, and any chocolate samples they’d like to have evaluated. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStudents are invited to take home samples of the chocolate produced in class.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"flex-column\"\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1418\/4244\/files\/WhatsApp_Image_2025-03-12_at_18.51.51.jpg?v=1741785880\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1418\/4244\/files\/WhatsApp_Image_2025-03-12_at_18.52.05.jpg?v=1741785879\" style=\"aspect-ratio: 7 \/ 5; object-fit: cover;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"m_-8268807086576036984mcePastedContent\"\u003eEnroll Today!\u003c\/h3\u003e\n\u003cp class=\"m_-8268807086576036984mcePastedContent\"\u003e\u003cspan\u003eSpace is limited, and enrollment is on a first-come, first-served basis. Don't miss this extraordinary opportunity to learn from a master and unlock the secrets of bean-to-bar chocolate making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"m_-8268807086576036984mcePastedContent\"\u003e\u003cem\u003e“A terrific learning weekend.” La Rochelle Confections\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-pm-slice=\"1 1 []\"\u003eQuestions?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePlease feel free to contact our workshop coordinator  S\u003c\/span\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan\u003eamantha@Melangers.com\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan\u003e*Due to the nature of this event, there can be no refunds for cancellations.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e\n\u003cstyle\u003e\np.flex-column {\n    display: flex;\n    align-items: normal;\n    gap: 25px;\n    flex-direction: row;\n}\n  p.flex-column img {\n    width: 100%;\n}\n\np.flex-column span {\n    width: 50%;\n}\n  @media screen and (max-width:747px)\n  {\n    p.flex-column {\n    flex-direction: column;\n}\n    p.flex-column span {\n    width: 100%;\n}\n  }\n\u003c\/style\u003e","brand":"Diamond Custom Machines","offers":[{"title":"March 4-5, 2026","offer_id":42366554669154,"sku":null,"price":1000.0,"currency_code":"USD","in_stock":false},{"title":"March 10-11 \/ 2026","offer_id":42366556536930,"sku":null,"price":1000.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1418\/4244\/files\/Damian_lecturing_1.jpg?v=1741784237","url":"https:\/\/www-melangers-com.myshopify.com\/products\/bean-to-bar-immersion-workshop-damian-allsop","provider":"Diamond Custom Machines","version":"1.0","type":"link"}