About the Course
This September 28-29, join us on a comprehensive journey from cacao bean to chocolate bar with one of Peru’s most renowned cacao experts: Aurelio Loret de Mola. This intensive 2-day theory-based course (with tastings along the way) delves into the evolution, domestication, and genetic classifications of cacao through to harvesting, fermentation, and drying practices, roasting theory and techniques, plus chocolate formulation including tempering, moulding, and packaging.
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With an acute focus on where defects can originate and how to detect them, this course is an extensive primer of the bean-to-bar process. Don’t miss this opportunity to learn from an industry expert and deepen your understanding of the cacao bean and chocolate production.
Limited spots available.
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28th is a full 8hr day.
29th is a 4hr day.
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For the 28th, it is recommended to bring a lunch (there is also a restaurant next to the Pastry Training Centre). Snacks and coffee will be provided.
Your Instructor
Aurelio Loret de Mola
Hailing from Peru, Aurelio brings knowledge and experience as an agro-industrial and agribusiness engineer (with a specialty in Finance) and is a recognized expert in the cacao supply chain. He is also a chocolate maker, a professional taster certified by the International Institute of Chocolate & Cacao Tasting, and an International Chocolate Awards tasting judge. Since 2019, he’s judged Peru’s Salon de Cacao y Chocolate.
Aurelio is the CEO of Amazon Specialties SAC, a company founded in 2017 that has become the most diverse specialty cacao bean exporter in Peru. Under the Cacao Life brand, Amazon Specialties works closely with communities and co-operatives, focusing on cacao farming, fermentation, and drying. The company also exports a variety of cacao derivatives, superfoods, and finished products.
Aurelio is also the CEO of Chocopro SAC, a company dedicated to democratizing access to the cacao and chocolate industry by importing and distributing equipment that helps produce low-cost, high-quality chocolate. Over the past six years, Chocopro has provided over 1200 Premier melangers to farmers, co-ops, farmer associations, and aspiring chocolate makers, giving them the means to start creating quality chocolate—single-handedly trailblazing the artisan chocolate movement in Peru.
Last, but not least, Aurelio and Chocopro have taught hundreds of chocolate-making students through a few specialized themed courses.
Questions
If you have any questions or if you would like to enroll in this course, please contact Marco at marco@cacaolife.com