Chocolate Confections 101: Exploring the Art and Science of Chocolate Manufacturing through Hands-on Learning and Industry Expertise

Chocolate Manufacturing Experts Study the Science of Chocolates at Aggie Chocolate Factory

Chocolate manufacturing is a complex process that combines both science and creativity, and even the most experienced candy makers can always learn more about it. Recently, several industry experts gathered in Logan for a short course at the Aggie Chocolate Factory to delve into the art and science of chocolate production.

The course, titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing,” featured presentations from confectionery industry experts, as well as hands-on opportunities to make chocolate. The event was hosted by the Professional Manufacturing Confectioners Association (PMCA) and attracted professionals from renowned chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli.

During the course, participants learned about various stages of chocolate production, ranging from cocoa bean cultivation and sustainable farming practices to compound coating and chocolate confections. Steve Bernet, the Manager of the Aggie Chocolate Factory, emphasized the importance of hosting a PMCA course at the facility. He highlighted the integral role that the factory plays in supporting USU’s food science program and providing hands-on learning experiences for students interested in chocolate production. While the factory also sells products, its primary focus is on research and education, offering students the opportunity to learn about the science of chocolate “from bean to bar.”

Utah State University food science Professor Silvana Martini praised the PMCA for its dedication to educating confectionery professionals. She expressed her enthusiasm for collaborating with the association to further its mission of empowering members to create products that bring joy to people. Overall, the course was a valuable opportunity for industry professionals to deepen their knowledge of chocolate manufacturing and gain insights from experts in the field.

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