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Learn How To Become a Professional Craft Chocolate Maker

Learn the complete craft chocolate journey — from sourcing and analyzing cacao beans to roasting, winnowing, refining, conching, tempering, molding, packaging, storage, and sales.


This in-depth course features 35 videos with over 3 hours of instruction from Dylan Butterbaugh, drawing on 15+ years of hands-on experience building Mānoa Chocolate, one of the world’s most respected and recognized craft chocolate brands. Whether you’re a hobbyist looking to take the next step or refining your process, this course gives you the knowledge, nuance, and confidence to make exceptional chocolate at commercial scale from bean to bar.

Enroll now and enjoy a free 12 month membership to our Craft Chocolate Community included with your course

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Course Lesson Outline

  1. Introduction to Commercial Craft Chocolate Making

    1 lesson
    1. Welcome

  2. Sourcing & Analyzing Cacao

    6 lessons
    1. Where Does Cacao Come From?
    2. Sensory Analysis
    3. Tasting Analysis
    4. Quick Tip To Develop Your Palate
    5. Where To Buy Beans
    6. Storing Beans

  3. Roasting Cacao

    6 lessons
    1. Why We Roast
    2. Oven Roasting
    3. Drum Roasting Part 1
    4. Drum Roasting Part 2
    5. Roasting Tips
    6. Roasting Logs

  4. Winnowing

    2 lessons
    1. Intro To Winnowing
    2. Winnowing Machines

  5. Refining

    5 lessons
    1. What is Refining?
    2. Stone Melangers Part 1
    3. Stone Melangers Part 2
    4. Ball Mills
    5. Roll Mills

  6. Conching

    1 lesson
    1. Conching

  7. Sifting

    1 lesson
    1. Sifting

  8. Tempering & Molding

    5 lessons
    1. Intro To Tempering
    2. Hand Tempering vs Machine Tempering
    3. Hand Tempering Tutorial
    4. Continuous Tempering Machines
    5. Where To Buy Molds

  9. Packaging

    4 lessons
    1. Intro To Packaging
    2. Designing Your Packaging
    3. Customer Expectations
    4. Tell Your Story

  10. Storage

    1 lesson
    1. Storage

  11. Sales

    1 lesson
    1. Sales

  12. Outro

    1 lesson
    1. Congrats!
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