(PMCA — March 6, 2024) — First-time course host Aggie Chocolate Factory at Utah State University welcomed 14 industry professionals to its facility for the What Makes Chocolate So Good? The Art & Science of Chocolate Processing course. Attendees representing a variety of companies participated in the course, held Feb. 27-29, 2024 in Logan, UT.
Seven experienced instructors provided a mix of classroom and practical training related to sustainability, beans, product development and various processing stations including roasting, melanging and refining. Attendees also learned about various tempering methods and got an overview of applications and troubleshooting.
Each attendee received a course book, digital copies of course materials and a PMCA goody bag filled with donated items from member companies.
Attendee commentary:
“Very comprehensive for someone new to the industry.”
“Loved seeing and receiving information about chocolate from beginning to end. Classes were organized and very informative.”
“Learned so much here. The labs were fun and informative. Fantastic speakers.”
“Wonderful course. Great people that are knowledgeable and responsive to questions. Will attend more courses.”
Attendees earning a certificate of completion:
Peter Bennett, Sollich NA
Amanda Booz, The Hershey Company
Jessica Colyar, Candy Co.
Juan Gonzalez, Palmer Candy
Kayla Graff, The Hershey Company
Lane Hentges, Ghirardelli Chocolate Company
Cole Januski, Sollich NA
Pam Jaramillo, The Hershey Company
Melissa Marsh, Utah State University
Italu Cruz Martinez, Candy Co.
Linden McGreevy, Ghirardelli Chocolate Company
Victoria Raulino, Guittard Chocolate Company
Joi Washington, Ghirardelli Chocolate Company
Andrew Wilbur, Wilbur’s of Maine Chocolate Confections
PMCA is grateful to the individuals and companies that graciously donated instructors, ingredients, products or other items to the success of the course as follows:
Instructors:
Dr. Silvana Martini, Utah State University – Course Lead
Gabe Eaton, Russell Stover
Wayne Houde, Russell Stover
Christina Jenkins, Barry Callebaut
Rebecca Kuehn, Guittard Chocolate Company
Charles Quinto, Blommer Chocolate Company
Camille Woods, Blommer Chocolate Company
Steve Bernet – Aggie Chocolate Factory Manager
Donations of ingredients, equipment, samples and supplies:
Aggie Chocolate Factory
Barry Callebaut
Blommer Chocolate Company
Capol LLC
Russell Stover
About PMCA
PMCA is an international organization that enhances the companies and careers of confectionery and snack professionals through inspired learning and the building of long-term personal connections, which empowers our members to create products that bring people joy.