With continued growth in the popularity of artisan chocolate-making, SUNY Broome integrates a specialty equipment line for bean-to-bar chocolate making. The Cacao Cucina® bean-to-bar line features portable equipment for bean cleaning, roasting, winnowing, nib grinding, refining, sifting, and tempering.
Students will learn the highly artistic value of making chocolate while also learning packaging and preserving methods. The chocolate making classes will complement the candy making and chocolatier courses that were already included in the curriculum.
Tags: Culinary and Event Center, Culinary Arts AOS, Homepage
