# Bean bar. You.

WHAT’S ON THE MENU?

### From bean to bar, every step.

01

#### Source

How to choose and buy fine cacao, and what makes an origin special.

02

#### Roast & grind

Roasting, winnowing and grinding, hands-on with our machines.

03

#### Temper & pack

Tempering, moulding and packaging your own origin bar.

04

#### Start out

Guidance on ingredients and machines, plus tips to find your place in the specialty chocolate market.

THE LITTLE DETAILS

### Good to know.

[mab_faq]
[mab_faq_item q="What is the Mike & Becky bean-to-bar course?"]It is a multi-day training at our chocolate-making workshop in Anderlecht, Brussels, where you learn to make origin chocolate yourself. It covers sourcing, roasting, winnowing, grinding, tempering and packaging.[/mab_faq_item]
[mab_faq_item q="When does the bean-to-bar course take place?"]We plan to run the course about four times a year. The first dates are coming soon; [send us a message](/contact/) and we let you know as soon as they are set.[/mab_faq_item]
[mab_faq_item q="Who is the course for?"]For anyone who wants to make chocolate from the bean: passionate home makers as well as people planning to start their own chocolate business.[/mab_faq_item]
[mab_faq_item q="Do I need my own machines?"]No. You work with the equipment at our workshop. We also give you guidelines on ingredients and machines for when you continue on your own, plus tips to find your place in the specialty chocolate market.[/mab_faq_item]
[mab_faq_item q="How much does the course cost?"]The price will be announced with the first dates. [Send us a message](/contact/) to get the details first.[/mab_faq_item]
[/mab_faq]

Be the first to know

### Ready to make your own bar?

Keep me posted

---

Canonical page: https://mikeandbecky.be/bean-bar-you/

Site guide for AI agents: https://mikeandbecky.be/llms.txt