Intense Practical Course
(3 weeks, Part I and II): Chocolate Manufacturing – Chocolate and Fillings

Date: 14.07. – 01.08.2025
Language: English
Location: ZDS Solingen
Costs: € 9,430.00

We have been offering this intensive chocolate-making course for many years. It is one of the most important technical seminars for producing chocolate from the bean to the cocoa mass and chocolate industrially, and for processing the chocolate into bars and filled chocolates by tempering and molding.

The seminar can be booked as a complete 3-week course or divided into two separate modules:

Part I: Chocolate (2 weeks) – From the bean to the finished chocolate: learn all about the industrial production, tempering and molding of chocolate bars and pralines.

Part II: Fillings (1 week) – Discover the art of fillings and learn how different recipes and processing techniques affect the end product.

Choose flexibly between the entire seminar or individual modules – according to your needs!

  • Cocoa qualities, cultivation and post-harvest
  • Raw materials and recipes
  • Mass production of cocoa
  • Production of dark, milk and white chocolate
  • Standard and alternative procedures
  • Casting and coating techniques
  • Fillings & centers: praline, fondant, truffles, fat-based fillings, etc.
  • Alternatives to cocoa butter: CBE, CBR, CBS and fat fillings
  • Hollow figures, high-quality confectionery chocolates
  • Quality control: viscosity, yield, allergens, etc.
  • Employees in the chocolate and confectionery industry
  • Production personnel, product development, quality assurance

Participation fee

9.430,00 €

Accommodation:

It is possible to stay overnight at the ZDS. For a total course fee of 10.284,00 Euro we offer 20 overnight stays with breakfast. Check-in on Sunday (July 13) and check-out on Saturday (August 01). Please let us know if this is of interest to you.

Services

  • Course documentation (digital)
  • Transportation and visit to machines and raw material suppliers as well as the chocolate museum in Cologne
  • Refreshments: Snacks and drinks
  • Accommodation in the ZDS (optional)
  • Lunch and dinner in the ZDS canteen
  • ZDS Diploma “Chocolate/Sugar Confectionery”

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. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade