It’s hard to believe that it’s been two years since we launched ICE’s bean-to-bar Chocolate Lab (the first education-focused one of its kind!). We decided to check in with ICE’s Creative Director Michael Laiskonis to find out what he’s been up to. As it turns out: a lot.

Having produced over 120 batches of chocolate with beans sourced from more than 20 countries, the Chocolate Lab has given Chef Michael the chance to tinker with each step of the chocolate-making process and bring out the best qualities in each bean. What’s more, Chef Michael has been meticulously tracking these changes and differences in process and flavor, which he then shares with interested students and colleagues in a number of hands-on classes at ICE.

Our Pastry & Baking Arts students have also had the opportunity to swap textbooks for hands-on experience with Chef Michael inside the Chocolate Lab, benefitting from a full understanding of the bean-to-bar process.. Watch below our two-year check in with Chef Michael.

Want to study in the ICE Chocolate Lab with Chef Michael? Click here for more information on ICE’s Pastry & Baking Arts program.

1 Comment

  1. Thanks for the amazing video. I have been always wondering how to produce cholocate products. This is a very useful post, great stuff.

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