2/27/2024 - 2/29/2024
The schedule is available on their website

Classes

Feb. 27-29, 2024 | Utah State University

This course will provide a thorough understanding of chocolate processing from bean to bar. Participants will experience hands-on lessons in the various stages of chocolate processing including cocoa pod opening, fermentation, roasting and grinding. After that, the class will discuss the in’s and out’s of chocolate formulation, refining, conching and stabilizing. Uses and applications will be discussed with a focus on tempering and an overview of others such as panning and enrobing. Challenges and opportunities from each one of these processes will be discussed. Participants will have the opportunity to discuss specific challenges encountered in their production plants with troubleshooting solutions provided. The course will be organized in short lectures and will be heavily focused on hands-on activities. This course is applicable for beginners up to seasoned professionals who want to learn more about all the elements that impact the final product we love – chocolate.

AGENDA:

Day 1 – Farm & Beginning Stages

• Sustainability
• Beans
• Fermentation & Drying
• Product Development

Day 2 – Processing

• Roasting
• Melanging, Refining, Conching & Finishing
• Cocoa Press

Day 3 – Applications & Troubleshooting

• Tempering
• Panning
• Enrobing
• Moulding

To learn more and to register, click here!

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