The journey from the cacao bean to world-class chocolate is an art form, and understanding the nuances of that process is essential for every elite pastry chef. This archived workshop, featuring the expertise of **Felchlin Switzerland**, offers a timeless deep dive into the sensory and technical aspects of Grand Cru chocolate. Discover the foundational knowledge that sets premium ingredients apart, ensuring your creations start with the finest foundation.
Led By Corporate Pastry Chef Stephan Iten
Sponsored by Swiss Chalet Fine Foods
Archival Workshop: Sensorial Chocolate Mastery. Use all your senses to explore the variety of aromas and follow the journey of cacao from the bean through refining to Grand Cru chocolate at Felchlin Switzerland.
Chef Stephan Iten, Corporate Pastry Chef at **Felchlin Switzerland**, presented an intensive workshop on sensorial chocolate tasting. This session provided critical insights for professionals seeking mastery in their craft.
Attendees learned to use their senses to explore the distinctive characteristics of **Grand Cru chocolate**. The workshop provided comprehensive background information covering essential topics like cacao sustainability, best practices for harvest and post-harvest handling, and the meticulous processing required for noble-grade cacao beans.
The knowledge shared by Chef Iten and Felchlin remains crucial for professionals dedicated to high-quality chocolate work. Mastering the flavor profiles, understanding the origin of the cacao, and learning to properly taste and evaluate Grand Cru chocolate are skills that elevate any dessert program. This educational content is a testament to Pastry Live’s commitment to supporting the highest standards in the art of chocolate and pastry.