{"id":6474,"date":"2024-09-18T13:30:30","date_gmt":"2024-09-18T13:30:30","guid":{"rendered":"https:\/\/zds-solingen.de\/processing-cocoa-butter-dissolving-tempering-crystallizing\/"},"modified":"2025-05-08T09:56:23","modified_gmt":"2025-05-08T09:56:23","slug":"processing-cocoa-butter-dissolving-tempering-crystallizing","status":"publish","type":"post","link":"https:\/\/zds-solingen.de\/en\/processing-cocoa-butter-dissolving-tempering-crystallizing\/","title":{"rendered":"Processing cocoa butter Dissolving – tempering – crystallizing"},"content":{"rendered":"

Processing cocoa butter
\nDissolving – tempering – crystallizing<\/p><\/h1><\/div>

Date:<\/b> 13.05.2025
\nLanguage:<\/b> German
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/strong> 890,00 \u20ac<\/p>\n<\/div><\/div><\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>

Cocoa butter is the fat obtained from cocoa seeds or cocoa mass by pressing, filtering or centrifuging. To produce cocoa butter, fermented cocoa beans are roasted, broken and separated from the shell. The beans are crushed and ground and separated into cocoa mass and cocoa butter\/cocoa powder. Cocoa butter and cocoa mass are the main components of chocolate. The cocoa butter must be brought into the correct crystalline form using special processes in order to achieve the stability required for chocolate. During the seminar day, you will learn about cocoa butter, its dissolution, control, tempering and crystallization.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div><\/div><\/div><\/div>
Program<\/span><\/a><\/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>

Fragen?\u00a0<\/strong><\/p>\n

F\u00fcr Fragen zur Veranstaltung steht Ihnen unsere Projekt-Organisation zur Verf\u00fcgung:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 93<\/p>\n<\/div><\/div><\/div>

Ihr Kursleiterin:<\/strong><\/p>\n

Christa Schuster-Salas
\nInfopoint \u2013 Kakao und mehr<\/p>\n<\/div><\/div><\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[82],"tags":[],"class_list":["post-6474","post","type-post","status-publish","format-standard","hentry","category-seminar-en"],"yoast_head":"\nProcessing cocoa butter Dissolving - tempering - crystallizing - ZDS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zds-solingen.de\/en\/processing-cocoa-butter-dissolving-tempering-crystallizing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Processing cocoa butter Dissolving - tempering - crystallizing - ZDS\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zds-solingen.de\/en\/processing-cocoa-butter-dissolving-tempering-crystallizing\/\" \/>\n<meta property=\"og:site_name\" content=\"ZDS\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/de-de.facebook.com\/zds.solingen\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-18T13:30:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-08T09:56:23+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/processing-cocoa-butter-dissolving-tempering-crystallizing\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/processing-cocoa-butter-dissolving-tempering-crystallizing\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/#\\\/schema\\\/person\\\/9c68ae2b3d15ce70e90a48b387cfd1e4\"},\"headline\":\"Processing cocoa butter Dissolving – tempering – crystallizing\",\"datePublished\":\"2024-09-18T13:30:30+00:00\",\"dateModified\":\"2025-05-08T09:56:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/processing-cocoa-butter-dissolving-tempering-crystallizing\\\/\"},\"wordCount\":5547,\"publisher\":{\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/#organization\"},\"articleSection\":[\"Seminar\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/processing-cocoa-butter-dissolving-tempering-crystallizing\\\/\",\"url\":\"https:\\\/\\\/zds-solingen.de\\\/en\\\/processing-cocoa-butter-dissolving-tempering-crystallizing\\\/\",\"name\":\"Processing cocoa butter Dissolving - 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