The Art of Chocolate: Bean to Bar

Join us for an immersive workshop that takes you through the process of transforming raw cacao beans into the delicious chocolate we all love.

You’ll explore each stage of the journey—from the sourcing and fermentation of cacao beans to roasting, grinding, refining, conching, tempering, and moulding. Learn about the key factors that influence the quality and flavour of the final product.

Through a demonstration and interactive discussions, you’ll gain insight into the critical aspects of mass chocolate production, including quality control, and sustainability practices. By the end of this workshop, you’ll have a comprehensive understanding of the bean-to-bar process and the intricate craftsmanship involved in producing premium chocolate at scale.

Mark Pennington, Cacao Barry

Mark Pennington, hailing from the United Kingdom, embarked on his culinary journey as an apprentice-trained Baker and Confectioner. In 1988, he made a life-changing decision to relocate to Canada, bringing his passion for baking along with him.
For over two decades, Mark dedicated his career to the artistry of baking and pastry, honing his skills as a Baker and Pastry Chef. It was in the year 2001 when he decided to explore a new horizon by transitioning into the world of sales. With his exceptional knowledge of baking and culinary expertise, Mark quickly excelled in his sales career, becoming a trusted resource for culinary professionals.
In 2009, Mark’s journey led him to Barry Callebaut, where he assumed the role of Western Canada Sales Manager. Here, he continued to showcase his remarkable ability to connect with clients, foster relationships, and drive success. Mark’s dedication and commitment did not go unnoticed, as he rose through the ranks, solidifying his reputation as a sales leader in the industry.
Today, Mark Pennington proudly serves as the Barry Callebaut Brand Specialist for Canada. In this role, he continues to inspire and collaborate with professionals across the culinary spectrum, sharing his extensive knowledge and passion for the art of chocolate and confectionery. Mark’s journey is a testament to his unwavering dedication to the culinary world, where his remarkable expertise and enthusiasm continue to make a significant impact.

Chef Danny Capadouca, Okanagan College 

Chef Danny Capadouca had joined the Okanagan College in 2014 as the Pastry Arts Instructor. Chef Capadouca is instructing the fulltime Pastry Arts program, as well as the apprenticeship program, preparing the students to be certified in the Baking and Pastry Industry. Originally from Vancouver, BC, Chef Danny Capadouca attended Culinary School at Vancouver Community College. Upon graduation Chef Capadouca started his apprenticeship in Vitre, France. Returning to Vancouver to complete his apprenticeship training. In 2005 he went on to learn about chocolate at Vancouver’s prestigious Chocolate Arts with Greg Hook. Chef Capadouca relocated to the beautiful Okanagan in 2007.

Chef Capadouca is very active in the community always lending a hand volunteering and spending time with young chefs. Always watching what is going on in the industry his passion is expanding his knowledge of the industry and sharing that knowledge with the younger generations of Chefs and Pastry Chefs.