Practical Introduction Course: Industrial Chocolate Manufacturing

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

Monday, July 20, 2026

9:30 Welcome – Cocoa liquor production
Theory: Cocoa processing: Cocoa cultivation and post harvesting processes
Theory: Cocoa bean processing
• Cleaning, Roasting (bean, nib, liquor)
• Breaking, Winnowing
• Grinding to liquor
• Cocoa butter and powder
13:00 Lunch
14:00 Practice: Cocoa bean evaluation and processing
• Evaluation of different cocoa beans
• Thermal pretreatment
• Breaking and winnowing
• Nib roasting
• Liquor grinding
• Cocoa butter production
17:30 End of the first day – optional dinner

Tuesday, July 21, 2026

8:30 Welcome, Chocolate production
Theory: Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor
Theory: Manufacturing of chocolate:
• Recipes
• Manufacturing of chocolate (mixing process, refining process, conching process)
Practical: Chocolate production and fat filling with Melanger
13:00 Lunch
Theory: Alternative chocolate manufacturing technologies
Practice: Dark and Milk Chocolate manufacturing:
• Traditional process: Mixing, refining (5-roll refining), conching
• Universal Conche and/ or Ballmill
Practical: Sensorial evaluation of milk chocolates
Practical: Pre-crystallisation of chocolate
17:30 End of the second day – optional dinner

Wednesday, July 22, 2026

8:30 Welcome, Chocolate tempering
Practice: Liquification of chocolate
Theory: Chocolate tempering, enrobing and cooling:
• Characteristics of cocoa butter
• Principles of tempering
• Commercial tempering equipments
• Evaluation of temper
• Enrobing technology and cooling
Till Bäumer, SOLLICH KG
13:00 Lunch
Practice: Chocolate tempering (Hand tempering, use of Sollich Turbotemper, evaluation of temper with a tempermeter)
Practice: Chocolate enrobing technology, Sollich line
17:30 End of the second day – optional dinner

Thursday, July 23, 2026

8:30 Welcome
8:45 Theory: Emulsifiers
Lasse Jensen, Palsgaard A/S
Moulding technology
Theory: Moulding technologies:
• Classic shell moulding
• Book moulding
• Cold stamping
• Hollow figures
• One shot depositing
13:00 Lunch
Practical: Production of chocolate tablets with WDS – Moulding line
• Aasted – Cold stamping
• Manual production of the chocolate shell, filling, and bottoming
Practice: Moulding of CBS compound
17:30 End of the fourth day – dinner

Friday, July 24, 2026

8:30 Welcome
Theory: Vegetable fats for compounds and fillings
Practice: Production of chocolate hollow figures
Theroy: Fat and sugar bloom
Practice: Tasting of produced products/ Final discussion
13:00 End of the course – Lunch

– subject to changes –

• Kursunterlagen in digitaler Form
• Erfrischungen: Snacks und Getränke
• Mittagessen in der Kantine der ZDS
• Teilnahmebescheinigung

• Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
• Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
• Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zugreifen zu können.