We’re thrilled to announce the successful launch of the first-ever Cacao Master Bean-to-Bar Course, a groundbreaking collaboration between China’s 可可森林 Chocolate Academy and Benns Ethicoa Malaysia! Led by our founder, Wilfred Ng Cw, this course was designed to share the art of Malaysian bean-to-bar chocolate making with aspiring craft makers from China.
Over five intensive days, participants embarked on a comprehensive journey:
From Bean to Bar: Mastering the Craft
Students dove deep into chocolate-making techniques, learned to select premium Malaysian cacao beans, and crafted their own unique recipes. They explored processes from fermentation and drying at Kampung Panchor Cacao Farm to advanced tempering and ganache making back at the factory.
Beyond the Bar: Innovation & Exploration
The course extended beyond basic techniques, including a sensory experience of Malaysian drinking chocolates from five unique origins and mastering panning techniques. A highlight was creating trendy “Dubai Chocolate” and vegan pound cake.
Industry Insights & Collaboration
Participants gained valuable insights during a visit to the Malaysian Cocoa Board, exploring their sensory and chocolate labs, pilot production lines, and learning about the future of cacao farming. They also drew inspiration from a local bean-to-bar maker, Ms. Asmi of Alba Chocolatier.
Research & Graduation
The journey concluded with a visit to the Malaysia Cocoa Board’s Jengka Research Center for a deep dive into cacao R&D and cultivation. Back at Benns Ethicoa, students showcased their knowledge in a written test and celebrated their achievements with a graduation ceremony.
We’re incredibly proud to be a center for bean-to-bar chocolate education. Stay tuned for future courses as we continue to share the magic of Malaysian cacao!
