Chocolate course advanced

This course offers you a deeper look into different chocolate mass production processes and the structures, flow properties and sensorial properties that each process delivers.

We will discuss the influence of raw materials (fats, sugar replacers, emulsifiers) on the different processes and the end products, as well as rheology, chocolate structures and flavor. We will focus on flavor development during conching, as well as on different analytical tools for flavor analysis.

You will have the opportunity to put what you learn into practice in our plant. At the end of the course you will have a deeper understanding of all of the process steps and technology required to create maximum-quality chocolate mass.

This course is especially designed for experts in the chocolate industry who have already attended our Chocolate course classic and/or have many years of experience in chocolate production.

• Accommodation for the duration of the training
• Training documentation
• Practical demonstrations of chocolate mass processes at our brand-new pilot plant
• Lunch and dinner
• Certificate of participation
• Cost per person: CHF 3950 / EUR 3600 / USD 3950