Bean-to-bar Chocolate Making HOSF 9552

On Campus

Our Bean-to-bar Chocolate Making course gives you the unique opportunity to make your own batch of chocolates from carefully selected cocoa beans with a local bean-to-bar chocolate maker. Start by learning how beans are selected for the chocolate-making process, and practice roasting them for chocolate making. Then explore the production of artisan-quality chocolate, and learn how to create a one-of-kind batch. After your chocolates are made, discuss tempering, molding, and applications for the finished chocolates. Tastings help you learn about single-origin chocolates and teach you to appreciate the differences between beans that result from various on-the-farm processes.


Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.


You must have completed our HOSF 9351 Chocolate Theory (Online) Chocolate Theory course and our HOSF 9134 Baking Arts course or our HOSF 9461 Baking Arts (Online) course. (Approved equivalents are also acceptable.)

Hours and Fees





Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules. Additionally, registration opens up for 2024–25 academic year classes (September 2024 to August 2025) on Thursday, July 4, 2024.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
Centre for Hospitality and Culinary Arts
Office Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.