LANGUAGE
ENGLISH

DURATION
4 DAYS

PARTICIPANTS
FROM 6 PERSONS

FROM COCOA BEAN TO CHOCOLATE

The open webinar Chocolate, Basic Course covers the selection and processing of suitable raw materials as well as the further processing and storage of chocolate.

PARTICIPATION FEE
990 € All-Inclusive*
Registration

*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable recipes, practical kit, and Q&A session during the webinar as well as at the end of each webinar session.

THEMEN

Raw materials

  • Fermentation of cocoa beans
  • Cocoa butter
  • Cocoa powder
  • Cocoa mass
  • Different fats: CBR, CBS, CBE and CBI
  • Different sugars
  • Blends
  • Fillings
  • Dried fruit

Elaboration of different types of chocolate

  • Bitter chocolate, milk chocolate, white chocolate

Technical knowledge

  • Technology and equipment for chocolate production

Production of chocolate substitutes, dragées, coatings, and hollow figures

  • Conching
  • Temperature conditioning / pre-crystallization

Quality control

  • Flow properties, including viscosity and flow limit
  • Temperature
  • Fat and sugar surfaces
  • Cooling

 

Registration

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    OPEN
    SEMINAR

    CHOCOLATE,
    ADVANCED
    19.04. – 23.04.21

    CLOSED
    SEMINAR

    NOTHING TASTES
    AS SWEET AS
    REAL KNOWLEDGE

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