Experience level: Beginner; ages 18+
Learn to make chocolate bars from start to finish at Bean to Bar Chocolate Making on Friday and Saturday, February 12-13 from 12-3 p.m. in the Mansion Carriage House.
Instructor Steve Roper will teach students the process of chocolate making from raw fermented cocoa beans, roasting beans, refining the chocolate, then tempering and molding the finished product. This class will be a hands-on experience covering this magical process with chocolate produced with cocoa beans from Hawaii.
Students are invited to a coffee hour on Saturday from 11am-12pm before the class begins to ask the instructor any questions and watch him work.
$65/person*. Register here. Registration closes February 9 or when capacity is reached. All sales are final.
*Students should refrain from wearing perfumes or colognes
If you will need disability-related accommodations to participate, please email Olivia at owarren@illinois.edu.
By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.
About the instructor:
Steve Roper, after roasting his own coffee since 2005, learned that his roasting equipment was perfectly suited for the process of roasting cocoa beans. Since 2018 he has been doing just that. Along with the purchase of additional equipment, he has been producing high quality chocolate from super high quality, ethically sourced, cocoa beans. Having processed beans from every part of the cocoa producing regions of the world, he has acquired the experience and knowledge needed to share in the process of the art of producing great chocolate. Steve has been a self employed woodworker since 1979 and additionally has been immersed in all things food and cooking his whole adult life.
About the Farms
The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, outdoor education, science, storytelling, and wellness. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.
