+ Cost & Payment Method
All lessons workout to $45 per 30 minutes. Some lessons can be 30 minutes in duration, while others have a minimum starting time of 1 hour or 90 minutes.
When you book you will be prompted to pay. You can pay using your credit card, Paypal, or Apple Pay.
If you have a voucher code, please enter it in the booking form.
+ I don't see a lesson for a specific product I want to create.
My lessons focus mostly on skills rather than creating something very specific. For instance, it doesn't matter if you wish to cast two round half spheres to make a "hot chocolate bomb", cast half egg molds to make an easter egg, or cast a Christmas tree mold. The techniques are essentially all the same.
The purpose of my lessons is to equip you to understand how to work with chocolate and be more confident doing so.
If you do have a specific object or product you wish to create, and unsure if I can help, I probably can. Feel free to contact me and ask, or email me images of what you wish to create at info@beantobarworld.com as I'm more than happy to hear your requests!
+ Will I require special equipment? Ingredients? Supplies?
If you are choosing a guided Q&A, then all you need is a notepad and pen to take notes.
If you are booking a guided hands-on lesson, then you will check off when you book which tools you already have, and I will look that over and let you know what else you need before the lesson.
If you need time to gather equipment for your lesson then we can postpone the date if need be.
+ How Do I Know How Much Time To Book?
Some lessons have a minimum duration (such as 30 or 90 minutes), with the option to add more time in 30 minute increments.
The lessons also have suggested time, especially if it is a more open-ended tutoring session.
If you are still unsure, please contact me and I will let you know how long to book.
+ What Are Your Qualifications?
I am a professional master chocolatier by trade, professional chocolate sommelier, and bean-to-bar chocolate maker. I have been working in the fine chocolate industry since 2008, including many years of instruction, public classes, training other chefs (including graduates of prestigious pastry schools), private tutoring, tours, public events, and more. I love helping others hone-in on their chocolate skills.
To learn more about me, read more here. You can see some of the work here, and some media write-ups here.
+ Who Are These Lessons Intended For?
Anyone! Perfect for beginners who need some live instructions: the next best thing to one-on-one in person lessons.
They also work for budding professionals looking to improve their skills, or great if you're a home-chef simply wanting to learn fun and exciting chocolate skills.
The lessons are catered to your level of expertise and goals.
+ Can I change the date or time of my booking?
Yes, no problem. If you give me around 24 hours notice, then it should be no issue. I can book you in on the next available slot. It may be the same day, or it may be a different day depending on my schedule. Always offer me a few days/times when rebooking in the order you prefer.
If it is less than 24 hours or too last minute, you may not be able to reschedule, and would have to re-book another lesson.
+ What Language Do You Instruct In?
I instruct in English. If English isn't your first language, that's okay. I have taught many people online or in person who are at an intermediate level of English proficiency. I have a background teaching and interacting with many people who are not fluent in English, so I don't mind at all if your English is not fluent.
I am happy to help you, but be aware that we will need to be able to understand each other, otherwise it will be difficult to converse.
If your English isn’t strong enough yet to understand the teaching instruction, feel free to invite a friend or family member who can be there to help translate. Just keep in mind that this will lengthen the duration of the lesson, but I am happy to accommodate if I can.
If you are unsure, you can always just book a 30 minute session to go over details and questions, and see how comfortable you are learning in English. Or you can contact me if you are still unsure.
