Industrial chocolate manufacturing: Practical course PEC-2532

17.11.2025 - 21.11.2025

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.

Into the shopping basket

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

Target audience:

•  Employees of chocolate and confectionery industry:
Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

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