Practical Course: Industrial Chocolate Manufacturing
Date: 15–19 November 2027
Language: English
Venue: ZDS Solingen
Fee: €3,960.00
This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of producing chocolate products are focused. The participants get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture. On the last day, the topic of compound and moulding technology will be addressed.
- Raw materials and recipes
- Cocoa mass, cocoa butter, cocoa powder
- Practical production process from cocoa beans to cocoa mass
- Practical production of dark, milk and white chocolate (at least two types)
- Standard and alternative processes
- Tempering, Molding and cooling
- Enrobing techniques
- Hollow figures, filled chocolates
- Fat bloom and sugar bloom
- Compound types and technology
- Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff
- Employees from raw material and machinery suppliers
Start: 8:30 CET
Joint lunch in our premises around 13:00 CET
End: 17:30 CET
Monday, November 15, 2027
9:30 Welcome
Cocoa liquor production
Theory: Cocoa processing: Cocoa cultivation and post harvesting processes
Theory: Cocoa bean processing
- Cleaning, Roasting (bean, nib, liquor)
- Breaking, Winnowing
- Grinding to liquor
- Cocoa butter and powder
Practice: Cocoa bean evaluation and processing
- Evaluation of different cocoa beans
- Thermal pretreatment
- Breaking and winnowing
- Nib roasting
- Liquor grinding
- Cocoa butter production
Tuesday, November 16, 2027
8:30 Welcome
Chocolate production
Theory: Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor
Theory: Manufacturing of chocolate:
- Recipes
- Manufacturing of chocolate (mixing process, refining process, conching process)
Theory: Alternative chocolate manufacturing technologies
Theory: Emulsifiers
Practice: Dark and Milk Chocolate manufacturing:
- Mixing, refining (5-roll refining), conching
- Chocolate production with alternative system Masterconch,
- Universal Conche and/ or Ballmill
Wednesday, November 17, 2027
8:30 Welcome
Chocolate tempering
Practice: Liquification of chocolate
Theory: Chocolate tempering, enrobing and cooling:
- Characteristics of cocoa butter
- Principles of tempering
- Commercial tempering equipments
- Evaluation of temper
- Enrobing technology and cooling
Practice: Chocolate tempering
(Hand tempering, use of Sollich Turbotemper, evaluation of temper with a tempermeter)
Practice: Chocolate tempering, moulding of tablets, hollow figures, enrobing technology
Thursday, November 18, 2027
8:30 Welcome
Moulding technology
Theory: Moulding technologies:
- Classic shell moulding
- Book moulding
- Cold stamping
- Hollow figures
- One shot depositing
Practice: One Shot depositing and cold stamping
Production of filled products
Theory: Vegetable fats for compounds and fillings
Practice: Production of CBE and CBS compounds
Production of fat filling
Friday, November 19, 2027
8:30 Welcome
Theory: Food allergens in chocolate
Practice: Production of chocolate shells, filling and sealing, compound moulding, finishing of all products
Practice: Tasting of produced products/ Final discussion
13:00 End of the course – Lunch
– subject to changes –
- Course documentation in digital format
- Refreshments: snacks and drinks
- Lunch at the ZDS refectory
- Certificate of attendance
- You should wear comfortable work clothes, long trousers, shoes.
- We kindly ask you to bring your own coat.
- Kindly bring your laptop to access the course documents on-site.
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate
