I have completed two courses at Ecole Valrhona France specialized in chocolate making technique. The focus was to improve my understanding of the fundamentals of chocolate making, the manufacturing processes, the impact of the ingredients used on chocolate, and the improvement of the quality of production and conservation of the final product.

During this course, I had the opportunity to meet with Cédric Robin, a cacao sourcer and researcher at Ecole Valrhona. I attended his interactive session, which highlighted how chocolate institutions may positively impact the farmers, land, and cacao bean.