6/17/2024 - 6/21/2024
More information is available on their website.

Classes

Who is this for: Current and prospective craft and industrial chocolate makers, with technical and non-technical inclinations

What you will learn: During 5 days of vital theoretical and practical lessons you'll learn...

1. All about post-harvest cacao processing at origin and why it really matters
2. How ingredient choices impact your chocolate formulation, and how to assess them
3. How equipment choices impact chocolate characteristics, and what options are available
4. How specific processing choices impact the sensory experience of your chocolate
5. Hands-on experience with the full gamut of chocolate processing
6. Tasting sessions and feedback for all levels of cacao processing
7. Networking with fellow professionals and instructors to build a foundation for future support of your company
8. The business of chocolate, product packaging, food safety, and much more

Our Instructors: With over 100 combined years of scientific and technical experience in working with cacao & chocolate making, the Penn State Chocolate Short Course instructors include:

• Sarah Bharath, Cacao Quality Consultant for Meridian Cacao;
• Greg D’Alesandre, Co-founder and Cacao Sourcerer Dandelion Chocolate;
• Lorenzo Datei, Packint Chocolate Machines & Tecnochoc;
• Dr. Alan McClure, Founder Patric Chocolate & Patric Development;
• Dr. Abby Snyder, Cornell University, and faculty from Penn State University with its deep history in cacao and chocolate research.  

See Penn State’s Cacao and Chocolate Research Network.

Register for the Penn State Chocolate Short Course.

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