TCF Sales References

30 November 2023 - Chocolate Processing Class

The Art and Science of Chocolate Processing will be hosted by the Aggie Chocolate Factory, Learning and Research Center and Utah State University, College of Agriculture and Applied Science this coming February.

This two-and-a-half day course will provide hands-on activities, short lectures, and plenty of time to visit and connect with instructors and other attendees, covering all aspects of chocolate processing.

This educational event will be led by Dr. Silvan Martini from Utah State University, with the following instructors: Steve DeVries, chocolate and cacao consultant, Emily Stone from Uncommon Cacao, Gabe Eaton and Wayne Houde from Russell Stover, Thalia Hohenthal and Rebecca Kuehn from Guittard Chocolate Co., Charles Quinto and Camille Woods from Blommer Chocolate Co., and Christina Jenkins from Barry Callebaut.

WHAT: Chocolate Processing Class - The Art & Science of Chocolate Processing
WHEN: Feb. 27 - 29, 2004
WHERE: Utah State University

Day 1:  Farm & Beginning Stages.

Day 2:  Processing.

Day 3:  Applications and Troubleshooting, with a focus on chocolate tempering and moulding, panning and enrobing.

See the following link to learn more and / or register to attend!

REGISTER HERE.

The Professional Manufacturing Confectioners Association, PMCA, will sponsor a Welcome Event the first night of the course. If you are interested in learning more about chocolate processing from bean to bar, this will be a wonderful class to consider!