Chocolate Manufacturing: Intense Practical Course – Chocolate and Fillings (3 weeks, Part I and II )<\/h1><\/div>Date:<\/b> 19.07. \u2013 06.08.2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nCost:<\/strong> 9.960,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/10\/chocolate_900x300px.jpg\" "\\"chocolate_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/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>\nWe 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. <\/p>\n
The seminar can be booked as a complete 3-week course or divided into two separate modules:<\/p>\n
Part I: Chocolate (2 weeks) \u2013<\/strong> From the bean to the finished chocolate: learn all about the industrial production, tempering and molding of chocolate bars and pralines.<\/p>\nPart II: Fillings (1 week)<\/strong> \u2013 Discover the art of fillings and learn how different recipes and processing techniques affect the end product.<\/p>\nChoose flexibly between the entire seminar or individual modules – according to your needs!<\/p>\n<\/div><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\n\n- Cocoa qualities, cultivation and post-harvest<\/li>\n
- Raw materials and recipes<\/li>\n
- Mass production of cocoa<\/li>\n
- Production of dark, milk and white chocolate<\/li>\n
- Standard and alternative procedures<\/li>\n
- Casting and coating techniques<\/li>\n
- Fillings & centers: praline, fondant, truffles, fat-based fillings, etc.<\/li>\n
- Alternatives to cocoa butter: CBE, CBR, CBS and fat fillings<\/li>\n
- Hollow figures, high-quality confectionery chocolates<\/li>\n
- Quality control: viscosity, yield, allergens, etc.<\/li>\n<\/ul>\n<\/div><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Employees in the chocolate and confectionery industry<\/li>\n
- Production personnel, product development, quality assurance<\/li>\n<\/ul>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nYour Content Goes Here<\/p>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documentation (digital)<\/li>\n
- Transportation and visit to machines and raw material suppliers as well as the chocolate museum in Cologne<\/li>\n
- Refreshments: Snacks and drinks<\/li>\n
- Accommodation in the ZDS (optional)<\/li>\n
- Lunch and dinner in the ZDS canteen<\/li>\n
- ZDS Diploma \u201cChocolate\/Sugar Confectionery\u201d<\/li>\n<\/ul>\n<\/div><\/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><\/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
Date:<\/b> 19.07. \u2013 06.08.2027 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. <\/p>\n The seminar can be booked as a complete 3-week course or divided into two separate modules:<\/p>\n Part I: Chocolate (2 weeks) \u2013<\/strong> From the bean to the finished chocolate: learn all about the industrial production, tempering and molding of chocolate bars and pralines.<\/p>\n Part II: Fillings (1 week)<\/strong> \u2013 Discover the art of fillings and learn how different recipes and processing techniques affect the end product.<\/p>\n Choose flexibly between the entire seminar or individual modules – according to your needs!<\/p>\n<\/div><\/div> Your Content Goes Here<\/p>\n<\/div><\/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
\nVenue:<\/b> ZDS Solingen
\nCost:<\/strong> 9.960,00 \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>
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Target group<\/h4><\/a><\/li><\/ul><\/div>
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Program<\/h4><\/a><\/li><\/ul><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>
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Required equipment<\/h4><\/a><\/li><\/ul><\/div>
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\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