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

For many years we are offering this intensive chocolate manufacturing course. It is one of the most important technical seminars to produce chocolate industrially from the bean to cocoa mass and chocolate and to transform the chocolate by tempering and molding to tablets and filled chocolates.
The seminar can be booked as a complete 3-week course or divided into two separate modules:
Part I: Chocolate (2 weeks) – From bean to finished chocolate: Learn everything about industrial production, tempering, and molding of bars and pralines.
Part II: Fillings (1 week) – Discover the art of fillings and learn how different recipes and processing techniques affect the final product.
Choose flexibly between the entire seminar or individual modules – according to your needs!
Main Focus:
• Cocoa qualities, cultivation and post-harvesting
• Raw materials and recipes
• Cocoa mass production
• Production of dark, milk, and white chocolate
• Standard and alternative processes
• Molding and enrobing techniques
• Fillings & centers: praliné, fondant, truffle, fat-based fillings, etc.
• Cocoa butter alternatives: CBE, CBR, CBS, and fat fillings
• Hollow figures, premium confectionery chocolates
• Quality control: viscosity, yield value, allergens, etc.
Target Audience:
• Employees in the chocolate and confectionery industry
• Production staff, product development, quality assurance
Participant fee
9.430,00 €
Accommodation:
There is the possibility to stay at the ZDS. For a total course fee of 10.284,00 Euro we offer 20 overnight stays with breakfast. Check-in on Sunday (13th July) and check-out on Saturday (01th August). Please let us know if this is of interest to you.
Services included
- Course documentation in digital form
- Transport and visit of machinery and raw material supplier and the Chocolate Museum in Cologne
- Refreshments: snacks and drinks
- Accommodation at ZDS (optional)
- Lunch and Dinner at ZDS refectory
- ZDS-Diploma „Chocolate/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
