Bean-to-Bar Foundations
Follow cacao through sorting, roasting, cracking, winnowing, refining and conching. Learn how origin and processing decisions shape flavour and texture.
RT Chocos Learning Studio & Academy
The Cacao Lab.
The Cacao Lab.
Master Bean-to-Bar Chocolate.
A collection of premium, technical chocolate workshops and masterclasses. Learn bean-to-bar making, tempering science, and recipe formulation from expert Aarti Saluja Sahni.
7-Stage
Bean-to-Bar
Bean-to-Bar
Hands-on
Studio Practice
Studio Practice
Tempering
& Formulation
& Formulation
Certification
& Take-Home
& Take-Home
💡 AI Class Fact of the Moment
Roasting temperature profiles are varied: high-temperature short-time (HTST) for floral profiles, low-temperature long-time (LTLT) for earthy profiles.
Beginner to Intermediate
Artisan Chocolate Truffles & Ganache
- Hand-rolling & coating classic truffles
- Infusing ganache with spices, herbs & citrus
- Controlling fat & water emulsion in fillings
- Piping & decoration for artisan finish
Intermediate to Advanced
The Science of Tempering & Cocoa Crystallization
- Cocoa butter crystal polymorphism (Forms I-VI)
- Reading & controlling seed tempering curves
- Water activity (aw) & shelf-life thermodynamics
- Emulsification ratio math for silky ganache
Advanced Masterclass
Mastering Artisan Bonbons & Cocoa Painting
- Colored cocoa butter & airbrushing basics
- Moulding & achieving flawless glossy shells
- Layered fillings: caramels, gelées & duos
- Troubleshooting cracks, dullness & defects
What You Can Learn
A practical chocolate learning roadmap
RT Chocos connects technique with the food science behind it. The programme is being developed around four focused learning paths, from understanding cacao to producing consistent finished chocolate.
Tempering & Crystal Science
Understand cocoa butter crystals, working temperatures and cooling. Diagnose dull finish, poor snap, streaks and fat bloom with repeatable methods.
Bonbons, Ganache & Fillings
Build balanced shells and centres while learning about emulsions, flavour infusion, water activity, shelf life and safe storage.
Recipe & Product Development
Move from an idea to a testable formulation. Explore ingredient function, percentages, batch records, sensory evaluation and production consistency.
While registrations are being prepared, start with the RT Chocos chocolate blog or explore our tested chocolate recipes.
Frequently Asked Questions
Chocolate workshop FAQs
Who are RT Chocos chocolate workshops for?
The planned sessions are designed for home bakers, culinary students, working chocolatiers and founders who want a clearer technical understanding of chocolate.
Will bean-to-bar chocolate making be covered?
Yes. The learning roadmap includes cacao selection, roasting, winnowing, refining, conching, tempering and evaluating a finished chocolate bar.
Are workshops available online?
RT Chocos plans both Mumbai-based and online learning formats. Dates, format and fees will be published before registration opens.