AOCS Continuing Education Program: On-demand

Access course materials and recorded presentations from the AOCS Continuing Education Program

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. 

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