Course Schedule
The Science & Sensory of Chocolate Manufacture
September 18-20, 2019
University of California, Davis
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Featuring:
- Hands-on exercises, demos, sensory training, videos
- Tour hosted by Dandelion Chocolate
- Wine and chocolate tasting led by Dr. Andrew Waterhouse, Executive Director of the Robert Mondavi Institute for Wine & Food Science
Topics to be discussed include:
- Cacao origins
- Agriculture and fermentation
- Sustainability
- Raw materials
- Manufacturing technology – how is chocolate made?
- Tempering
- Enrobing
- Moulding
- Chemistry of chocolate
- Troubleshooting
Spotlight on Panning
Panning technique is truly a combination of art and science. Learn more about our panning course, with commentary from our lead instructor as well as attendees from 2017.
About the Program
In keeping with its primary goal of helping confectioners manufacture better products through education and information, PMCA offers a series of specialized training courses. Each course combines classroom and hands-on training. The courses are held at the facilities of a confectionery manufacturer or an approved university facility and are conducted by well-qualified facilitators.
The program has been designed to create opportunities for economical and practical training. Most courses are two to three-and-a-half days long in order to accommodate the regular job demands of participants.
Only PMCA members can register for courses. Non-members can purchase a membership along with course registration. Tuition typically covers course materials, lunches, welcome reception or dinner and bus transportation between hotel and factory if applicable.
Past course topics include:
- Chocolate Manufacture
- Using Compound
- Caramel-Fudge-Toffee
- Premium Chocolate Centers
- Panned Confections
- Hard Candy
- Functional Confectionery
- Starch and Starchless Moulding
- Food Safety and Quality Management
- Chewing Gum Technology
Past Course Highlights
