Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar

Learn the process and science of chocolate manufacturing

On-Demand Access

On-demand access includes access to recordings, slides, and course materials for 30 days. View the course outline and learn more about the instructor below. 

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Course Summary

This course is a collaboration with the Professional Manufacturing Confectioners’ Association (PMCA).   

This online course discusses the process and science of chocolate manufacturing from bean to bar. On-demand registrants have access to three lectures, hands-on demonstrations from the Aggie Chocolate Factory at Utah State University, and other supplemental content.

The course provides a basic understanding of the process of making chocolate, focusing on tips and troubleshooting. 

This informative and unique online course includes:

  • Expert-led instruction
  • Demonstrations from the Aggie Chocolate Factory
  • Recorded Q&As with the instructors

Registration includes access to recordings, slides, and course materials for 30 days. View the course outline and learn more about the instructors below.

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Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar
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Course Outline

  • Cocoa beans: Cultivation, harvesting, fermentation, and drying
    • Sourcing beans and the Cocoa supply chain
  • Roasting, winnowing, refining, grinding, and conching
    • Using and troubleshooting the melanger machine
  • Cocoa pressing to produce cocoa butter and cocoa powder
    • Types of chocolates, formulation, tempering, bloom, and molding
    • Types of chocolate (standard of identity) and typical formulations
    • Tempermeter, tempering conditions, and types of tempering units
    • Understanding bloom and molding

Learning Objectives

  • Learn the basic concepts of bean-to-bar chocolate processing
  • Understand the importance of each step associated with chocolate manufacturing
  • Explore and learn how to troubleshoot various stages of chocolate manufacturing
  • Understand the background of chocolate science, including the physical, chemical, and biological events that take place during chocolate manufacturing

Registration

Registration includes access to the live lectures and demonstrations, all course materials as well as the course recordings for 30 days. Attendees of all live lectures receive a certificate after completing the course.

One registration provides you with individual entry with one computer/phone login at a single site.

AOCS Members: $289
AOCS Student Members: $149
Non-Members: $389

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About the Instructors

Silvana Martini, PhD
Professor | Principal Investigator | Factory Director 
Department of Nutrition, Dietetics and Food Sciences
Utah State University, USA
https://caas.usu.edu/directory/martini-silvana

Dr. Silvana Martini obtained her BSc in Biochemistry in 1997 from the University of La Plata, Buenos Aires, Argentina. She obtained her PhD in Chemistry from the same institution in 2003. She spent two years in the Department of Food Science at the University of Guelph as a Postdoctoral Researcher and joined the Department of Nutrition, Dietetics, and Food Sciences at Utah State University in November 2005 as an Assistant Professor. Dr. Martini was promoted to Associate Professor in 2011 and to Full Professor in 2016.

Dr. Martini’s research interests are related to the physicochemical and sensorial characterization of food materials, lipids in particular. She studies how the quality of food materials is affected by their nano-, micro- and macroscopic characteristics.

Over the years Dr. Martini published more than 110 papers in peer-reviewed journals, participated in more than 180 conferences, and published 11 book chapters. Dr. Martini received several local and international awards, such as the Young Scientist Award from the Agricultural and Food Chemistry Division of the American Chemical Society and the Robins Award for Faculty Researcher of the Year for Utah State University, the Timothy L. Mounts Award, and Fellow Award from the American Oil Chemists’ Society (AOCS).

Dr. Martini serves as Editor-in-Chief for the Journal of the American Oil Chemists’ Society (JAOCS) and is the current President of the AOCS Governing Board.

Steve Bernet
Manager, Aggie Chocolate Factory
Department of Nutrition, Dietetics and Food Sciences
Utah State University, USA

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Policies and Copyright

Course materials are intended for your personal, educational use only. Any other copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by AOCS.

One registration provides you with individual entry with one computer/phone login at a single site. View the system requirements (.pdf)

By registering for or attending any AOCS event, you agree voluntarily to abide by the following: