Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar
A collaboration with the Professional Manufacturing Confectioners’ Association (PMCA), this course discusses the process and science of chocolate manufacturing from bean to bar. Registrants have access to three 1.5-hour lectures and demonstrations from the Aggie Chocolate Factory at Utah State University.
The course provides a basic understanding of the process of making chocolate, focusing on tips and troubleshooting.
Registered attendees can access recordings, slides, and course materials. Log in below using your AOCS credentials.
Register to take this AOCS Continuing Education Program course on-demand