Practical Introduction Course: Industrial Chocolate Manufacturing
Datum: 20.07. – 24.07.2026
Language: English
Location: ZDS Solingen
Costs: 3.750,00 €
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.
Main Focus:
• 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
- Course documents in digital form
- Refreshments: Snacks and drinks
- Lunch in the ZDS canteen
- 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. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade
