Practical Introduction Course:<\/span> Industrial Chocolate Manufacturing<\/h1><\/div>Datum:<\/b> 20.07. – 24.07.2026
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 3.750,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/12\/schokolade_900x300px.jpg\" "\\"schokolade_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nThis 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.<\/p>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nMain Focus:<\/strong>
\n\u2022 Raw materials and recipes
\n\u2022 Cocoa mass, cocoa butter, cocoa powder
\n\u2022 Practical production process from cocoa beans to cocoa mass
\n\u2022 Practical production of dark, milk and white chocolate (at least two types)
\n\u2022 Standard and alternative processes
\n\u2022 Tempering,Molding and cooling
\n\u2022 Enrobing techniques
\n\u2022 Hollow figures, filled chocolates
\n\u2022 Fat bloom and sugar bloom
\n\u2022 Compound types and technology<\/p>\n<\/div>Target group<\/h4><\/a><\/li><\/ul><\/div>\n\u2022 Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff
\n\u2022 Employees from raw material and machinery suppliers<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nMonday, July 20, 2026<\/h4>\n
9:30 Welcome – Cocoa liquor production<\/strong>
\nTheory:<\/strong> Cocoa processing: Cocoa cultivation and post harvesting processes
\nTheory:<\/strong> Cocoa bean processing
\n\u2022 Cleaning, Roasting (bean, nib, liquor)
\n\u2022 Breaking, Winnowing
\n\u2022 Grinding to liquor
\n\u2022 Cocoa butter and powder
\n13:00<\/strong> Lunch
\n14:00 Practice:<\/strong> Cocoa bean evaluation and processing
\n\u2022 Evaluation of different cocoa beans
\n\u2022 Thermal pretreatment
\n\u2022 Breaking and winnowing
\n\u2022 Nib roasting
\n\u2022 Liquor grinding
\n\u2022 Cocoa butter production
\n17:30 End of the first day – optional dinner<\/strong><\/p>\nTuesday, July 21, 2026<\/h4>\n
8:30 Welcome, Chocolate production<\/strong>
\nTheory:<\/strong> Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor
\n10:00 Theory:<\/strong> Manufacturing of chocolate:
\n\u2022 Recipes
\n\u2022 Manufacturing of chocolate (mixing process, refining process, conching process), Alexander H\u00fcttl, NETZSCH-Feinmahltechnik GmbH<\/em>
\nPractical:<\/strong> Chocolate production and fat filling with Melanger
\nTheory:<\/strong> Emulsifiers, Kasper Stranddorf, Palsgaard A\/S<\/em>
\n13:00 Lunch<\/strong>
\nTheory:<\/strong> Alternative chocolate manufacturing technologies
\nPractice:<\/strong> Dark and Milk Chocolate manufacturing:
\n\u2022 Traditional process: Mixing, refining (5-roll refining), conching
\n\u2022 Universal Conche and\/ or Ballmill
\nPractical:<\/strong> Sensorial evaluation of milk chocolates
\nPractical:<\/strong> Pre-crystallisation of chocolate
\n17:30 End of the second day – optional dinner<\/strong><\/p>\nWednesday, July 22, 2026<\/h4>\n
8:30 Welcome, Chocolate tempering<\/strong>
\nPractice:<\/strong> Liquification of chocolate
\nTheory:<\/strong> Chocolate tempering, enrobing and cooling:
\n\u2022 Characteristics of cocoa butter
\n\u2022 Principles of tempering
\n\u2022 Commercial tempering equipments
\n\u2022 Evaluation of temper
\n\u2022 Enrobing technology and cooling
\nJan Schnitgerhans, SOLLICH KG<\/em>
\n13:00<\/strong> Lunch
\nPractice:<\/strong> Chocolate tempering (Hand tempering, use of Sollich Turbotemper, evaluation of temper with a tempermeter)
\nPractice:<\/strong> Chocolate enrobing technology, Sollich line<\/em>
\n17:30 End of the second day – optional dinner<\/strong><\/p>\nThursday, July 23, 2026<\/h4>\n
8:30 Welcome<\/strong>
\nMoulding technology<\/strong>
\nTheory:<\/strong> Moulding technologies:
\n\u2022 Classic shell moulding
\n\u2022 Book moulding
\n\u2022 Cold stamping
\n\u2022 Hollow figures
\n\u2022 One shot depositing
\n13:00<\/strong> Lunch
\nPractical:<\/strong> Production of chocolate tablets with WDS \u2013 Moulding line
\n\u2022 Aasted – Cold stamping
\n\u2022 Manual production of the chocolate shell, filling, and bottoming
\nPractice:<\/strong> Moulding of CBS compound
\n17:30 End of the fourth day – dinner<\/strong><\/p>\nFriday, July 24, 2026<\/h4>\n
8:30 Welcome<\/strong>
\nTheory:<\/strong> Vegetable fats for compounds and fillings
\nPractice:<\/strong> Production of chocolate hollow figures
\nTheroy:<\/strong> Fat and sugar bloom
\nPractice:<\/strong> Tasting of produced products\/ Final discussion
\n13:00 End of the course – Lunch<\/strong><\/p>\n– subject to changes –<\/p>\n<\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documents in digital form<\/li>\n
- Refreshments: Snacks and drinks<\/li>\n
- Lunch in the ZDS canteen<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\n\n- You should wear comfortable work clothes, long trousers, shoes.<\/li>\n
- We kindly ask you to bring your own coat.<\/li>\n
- Kindly bring your laptop to access the course documents on-site.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div>
Datum:<\/b> 20.07. – 24.07.2026 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.<\/p>\n<\/div> Main Focus:<\/strong> \u2022 Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff 9:30 Welcome – Cocoa liquor production<\/strong> 8:30 Welcome, Chocolate production<\/strong> 8:30 Welcome, Chocolate tempering<\/strong> 8:30 Welcome<\/strong> 8:30 Welcome<\/strong> – subject to changes –<\/p>\n<\/div> Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 3.750,00 \u20ac<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>
\n\u2022 Raw materials and recipes
\n\u2022 Cocoa mass, cocoa butter, cocoa powder
\n\u2022 Practical production process from cocoa beans to cocoa mass
\n\u2022 Practical production of dark, milk and white chocolate (at least two types)
\n\u2022 Standard and alternative processes
\n\u2022 Tempering,Molding and cooling
\n\u2022 Enrobing techniques
\n\u2022 Hollow figures, filled chocolates
\n\u2022 Fat bloom and sugar bloom
\n\u2022 Compound types and technology<\/p>\n<\/div>Target group<\/h4><\/a><\/li><\/ul><\/div>
\n\u2022 Employees from raw material and machinery suppliers<\/p>\n<\/div>Program<\/h4><\/a><\/li><\/ul><\/div>
Monday, July 20, 2026<\/h4>\n
\nTheory:<\/strong> Cocoa processing: Cocoa cultivation and post harvesting processes
\nTheory:<\/strong> Cocoa bean processing
\n\u2022 Cleaning, Roasting (bean, nib, liquor)
\n\u2022 Breaking, Winnowing
\n\u2022 Grinding to liquor
\n\u2022 Cocoa butter and powder
\n13:00<\/strong> Lunch
\n14:00 Practice:<\/strong> Cocoa bean evaluation and processing
\n\u2022 Evaluation of different cocoa beans
\n\u2022 Thermal pretreatment
\n\u2022 Breaking and winnowing
\n\u2022 Nib roasting
\n\u2022 Liquor grinding
\n\u2022 Cocoa butter production
\n17:30 End of the first day – optional dinner<\/strong><\/p>\nTuesday, July 21, 2026<\/h4>\n
\nTheory:<\/strong> Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor
\n10:00 Theory:<\/strong> Manufacturing of chocolate:
\n\u2022 Recipes
\n\u2022 Manufacturing of chocolate (mixing process, refining process, conching process), Alexander H\u00fcttl, NETZSCH-Feinmahltechnik GmbH<\/em>
\nPractical:<\/strong> Chocolate production and fat filling with Melanger
\nTheory:<\/strong> Emulsifiers, Kasper Stranddorf, Palsgaard A\/S<\/em>
\n13:00 Lunch<\/strong>
\nTheory:<\/strong> Alternative chocolate manufacturing technologies
\nPractice:<\/strong> Dark and Milk Chocolate manufacturing:
\n\u2022 Traditional process: Mixing, refining (5-roll refining), conching
\n\u2022 Universal Conche and\/ or Ballmill
\nPractical:<\/strong> Sensorial evaluation of milk chocolates
\nPractical:<\/strong> Pre-crystallisation of chocolate
\n17:30 End of the second day – optional dinner<\/strong><\/p>\nWednesday, July 22, 2026<\/h4>\n
\nPractice:<\/strong> Liquification of chocolate
\nTheory:<\/strong> Chocolate tempering, enrobing and cooling:
\n\u2022 Characteristics of cocoa butter
\n\u2022 Principles of tempering
\n\u2022 Commercial tempering equipments
\n\u2022 Evaluation of temper
\n\u2022 Enrobing technology and cooling
\nJan Schnitgerhans, SOLLICH KG<\/em>
\n13:00<\/strong> Lunch
\nPractice:<\/strong> Chocolate tempering (Hand tempering, use of Sollich Turbotemper, evaluation of temper with a tempermeter)
\nPractice:<\/strong> Chocolate enrobing technology, Sollich line<\/em>
\n17:30 End of the second day – optional dinner<\/strong><\/p>\nThursday, July 23, 2026<\/h4>\n
\nMoulding technology<\/strong>
\nTheory:<\/strong> Moulding technologies:
\n\u2022 Classic shell moulding
\n\u2022 Book moulding
\n\u2022 Cold stamping
\n\u2022 Hollow figures
\n\u2022 One shot depositing
\n13:00<\/strong> Lunch
\nPractical:<\/strong> Production of chocolate tablets with WDS \u2013 Moulding line
\n\u2022 Aasted – Cold stamping
\n\u2022 Manual production of the chocolate shell, filling, and bottoming
\nPractice:<\/strong> Moulding of CBS compound
\n17:30 End of the fourth day – dinner<\/strong><\/p>\nFriday, July 24, 2026<\/h4>\n
\nTheory:<\/strong> Vegetable fats for compounds and fillings
\nPractice:<\/strong> Production of chocolate hollow figures
\nTheroy:<\/strong> Fat and sugar bloom
\nPractice:<\/strong> Tasting of produced products\/ Final discussion
\n13:00 End of the course – Lunch<\/strong><\/p>\nServices<\/h4><\/a><\/li><\/ul><\/div>
\n
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
\n
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n