From Cocoa Bean to Finished Chocolate
Date: 10–11 February 2026 | Accra, Ghana
Experience a practical, beginner‑friendly introduction to craft chocolate making in West Africa. This two‑day bean‑to‑bar workshop is led by David Greenwood‑Haigh, international chocolate consultant, award‑winning chocolatier, and World Master Chef.
Perfect for aspiring chocolate makers, cocoa entrepreneurs, and anyone passionate about transforming raw cocoa beans into exceptional chocolate.
About the Workshop
This intensive, hands‑on training strips chocolate back to its essentials beans, heat, flavour, and technique using methods that work reliably in West African conditions.
Participants learn every stage of small‑batch chocolate production, from selecting quality beans to moulding finished bars.
This is real craft chocolate training, not factory theory.
What You Will Learn
Over two focused days, you will explore:
• Cocoa bean selection and quality assessment
• Roasting for flavour development
• Manual cracking and winnowing
• Grinding chocolate using small‑scale equipment
• Sugar balance, texture, and mouthfeel
• Introduction to tempering and moulding
• Tasting and evaluating finished chocolate
By the end of the workshop, you will understand the full bean‑to‑bar process and gain the confidence to begin producing your own chocolate.
Who Should Attend
This workshop is ideal for:
• Aspiring chocolate makers
• Cocoa entrepreneurs and artisans
• Chefs, bakers, and food professionals
• Students and food innovators
No prior chocolate‑making experience is required.
Workshop Details
Dates: 10 & 11 February 2026
Time: 10:00am till 3:00pm Prompt each day
Location: Accra, Ghana
(Venue details provided after registration)
Format: Classroom‑based training with live demonstrations, hands‑on practice, and guided tasting.
What’s Included
• Two full days of expert‑led training
• Printed workshop manual
• All ingredients and materials
• Certificate and medal of Participation
Cost
2,260 GHS per participant
(Covers both days)
• Fees payable in advance
• Limited places available
About the Tutor
David Greenwood‑Haigh is an award‑winning chocolatier, international chocolate consultant, and educator working across the UK, West Africa, and Europe.
He specialises in artisan bean‑to‑bar chocolate, cocoa value addition, and origin‑based training, with a strong focus on practical, accessible methods for small‑scale production.
Learn chocolate properly from the bean up.