October 13 - 15 2020
Bean to bar
Having worked for MOF Laurent Duchene, Chef Yamanouchi got an early taste for what it meant to seek perfection. This would later serve him well as he would embark on a 10 year adventure working for MOF Chocolatier Patrick Roger’s and becoming his number two in command, responsible for the artistic creations as well as for overseeing the daily operation.
He is a Cacao Barry Ambassador for Japan, and travels teaching all over Asia.
Most recently, Chef Yamnouchi consults for Green Bean To Bar in Tokyo as well as Patrick Roger in Paris.
Chef Daisuke Yamanouchi does not believe in social media, that is why you cannot find him on Facebook or Instagram.
$1,400* Terms and agreements
Bean to Bar
Chocolate bars and bonbons.
Chef Daisuke’s bean to bar Chocolates are anything but typical with and edgy and unique approach.
A craft where he has been recognized for been a pioneer and one of the very best in the world, winning multiple Gold awards at Salon Du Chocolat, The International Chocolate Awards, The Academy of Chocolate and The North West Chocolate Festival.
In this hands-on class you will start learning how to source the best beans from different Origins, then the process will start with roasting this beans, winnowing, grinding, conching and finally tempering the chocolate.
After, Chef will show many applications using all the varieties of chocolate and producing bars, molded bonbons and enrobed bonbons.
Chef Daisuke will share as well his personal experience on how to open your own shop and implement a successful small-scale artisan Bean-to-Bar production.
⟶ Practical Info