Bean-to-Bar • VR Edition

Master chocolate making from bean to bar and take an immersive journey to the origins of cacao

Premium VR Plan
Regular Plan
¡Save your place!

Immersive VR journey to Colombian cacao origins

10 modules with high-quality explainer videos

+2 hours of content (approximate)

Sponsor 2 farmers included in the premium plan

Final project: your first bean-to-bar bar

Course Content

Module 1: Introduction

  • Presentation and influences4 min
  • What you'll learn in this course4 min
2 lessons

Module 2: History and Basic Concepts

  • Brief history of cacao and Colombian chocolate5 min
  • Key bean-to-bar concepts5 min
2 lessons

Module 3: Cacao, Materials and Tools

  • Cacao selection: origins and flavor profiles4 min
  • Basic tools to get started4 min
  • Workspace setup4 min
3 lessons

Module 4: Food Safety and Storage

  • Food safety at home3 min
  • Preservation and storage3 min
  • Costs and planning4 min
3 lessons

Module 5: Home Roasting

  • Roasting methods (oven, pan, air-fryer)5 min
  • Measuring temperature and times5 min
  • Comparative tasting: how to evaluate results5 min
3 lessons

Module 6: Winnowing and Grinding

  • Winnowing methods4 min
  • Home grinding options4 min
  • Particle size adjustment4 min
3 lessons

Module 7: Conching and Refining

  • Introduction to conching5 min
  • How to evaluate texture and flavor5 min
  • When to stop the process4 min
3 lessons

Module 8: Tempering

  • Tempering methods (tabling, seeding, microwave)5 min
  • Preventing bloom and common mistakes5 min
  • Guided crystallization practice4 min
3 lessons

Module 9: Molding and Finishing

  • Mold types and demolding techniques4 min
  • Bubble control and decorative finishes4 min
  • Packaging and presentation4 min
3 lessons

Module 10: Bonuses and Final Project

  • Mix-in recipes (nuts, spices)6 min
  • Introduction to the final project6 min
  • How to share your chocolate3 min
  • Next steps and community3 min
4 lessons
Marcela Portela

Marcela Portela

Master Chocolatier

Teacher

Chocolatier since 2007

Marcela Portela discovered her passion for cacao as a child, when every chocolate her mother brought from Europe awakened a unique emotional connection. She studied Anthropology in Bogotá and wrote her thesis on the cultural traditions of chocolate in Colombia, then traveled to San Telmo, Buenos Aires, to hone her craft at a renowned chocolaterie school. This blend of academic insight and artisanal skill laid the foundation for her philosophy: chocolate as both storyteller and evoker of memories. In 2007, Marcela founded Lachoco Latera in La Macarena, a cozy haven where tradition and innovation merge in creations like mango and pepper bonbons, coconut and lime truffles, and jasmine green tea ganaches. Her commitment to 100% Colombian cacao, collaboration with local producers, and meticulous attention to detail have turned her café-chocolaterie into a benchmark of quality and warmth in Bogotá. From rich fondues to decadent chocolate volcanoes, each piece is designed to surprise and transport guests on an unforgettable sensory journey.