Chocolate, Coatings, and Cocoas: Science, Technology, & Application 2027

Interest List

Chocolate and Compound Coatings is a 3-day course dedicated to the manufacturing and use of cocoa-derived products across a range of food applications. We recommend this course for scientists that may be new to the chocolate industry as well as anyone who wants to learn about the wide range of applications of chocolate. The course features lectures by industry experts covering topics including (but not limited to): fats, oils, and emulsifiers; chocolate history, manufacture, and properties; compound coatings; cocoa production and properties; truffles and meltaways; chocolate panning; chocolate bars; and applications of cocoa ingredients in sauces & syrups, baked goods & cereals, frozen desserts, caramel & fudge, granola/nutrition bars, and beverages. Additionally, there are three hands-on labs designed to help apply learnings from the lectures. The 2027 Chocolate, Coatings, and Cocoas: Science, Technology, & Application course will run from June 8-10, 2027.