CHOCOLATE TECHNOLOGY
BASIC AND ADVANCED
Chocolate is both a science and an art. From understanding raw materials and processing technologies to mastering tempering, moulding, fillings, and coatings, every step plays a vital role in producing high-quality chocolate products.
This five-day intensive training is designed for professionals who want to deepen their knowledge of chocolate technology while gaining hands-on experience in practical applications. Through a balance of theory and group practice, you will develop expertise in compound chocolate, tempering, moulding, fillings, enrobing, and panning.
Current relevant topics like sugar reduction, functional chocolate, chocolate alternatives and vegan alternatives can be included in the program as well.
What You’ll Learn
Participants will explore every stage of chocolate processing and application through structured daily modules:
Day 1: Compound Chocolate
Fundamentals of chocolate technology, raw materials, and processing equipment from refining to conching. Practical sessions include chocolate and compound production, including vegan chocolate and analytical testing (particle size, rheology).
Day 2: Tempering & Moulding
Understanding tempering processes and chocolate rheology, with practical exercises in tempering different chocolate types and moulding tablets, shells, and hollow figures.
Day 3: Fillings & Ganache
heory on fat bloom, viscosity, and yield value, with a focus on truffle and ganache fillings. Practical work covers truffle and ganache manufacturing and product preparation for enrobing.
Day 4: Pralines, Fondant & Enrobing
Insights into praline and fondant technologies and enrobing processes. Hands-on training includes praline and fondant production, along with enrobing applications.
Day 5: Coating & Finishing
Techniques of pre-coating, chocolate coating, polishing, and sealing processes. Practical sessions culminate in the production, evaluation, and finishing of chocolate-coated goods.
Why Attend?
- Comprehensive Curriculum: Gain expertise across the full spectrum of chocolate production.
- Hands-On Learning: Practice key techniques under professional guidance.
- Problem Solving: Understand and troubleshoot common challenges like fat bloom and viscosity issues.
- Product Innovation: Learn to elaborate pralines, truffles, ganache, and coated products with confidence.
- Professional Insights: Equip yourself with both theory and practical know-how to excel in chocolate manufacturing.
This five-day training offers an in-depth journey into the fascinating world of chocolate. By mastering the fundamentals of compound production, tempering, moulding, fillings, enrobing, and coating, you will leave with the confidence to create a wide variety of chocolate products at professional quality. Whether you are refining your current skills or expanding into new product areas, this seminar will empower you to elevate your chocolate expertise.
