Chocolate Production: A Complex Craft Combining Science and Artistry

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

Chocolate production is a complex process that involves both science and artistry. Recently, several industry experts gathered in Logan for a short course at the Aggie Chocolate Factory to learn more about this fascinating craft. The course, titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing,” featured presentations from confectionery experts as well as hands-on opportunities to create chocolate.

The course was attended by professionals from some of the most renowned chocolate companies in the industry, including Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the event provided a comprehensive overview of the entire chocolate production process. Participants delved into topics ranging from cocoa bean cultivation and sustainable farming practices to the various stages of processing used to create cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

Steve Bernet, Manager of the Aggie Chocolate Factory, highlighted the importance of hosting a PMCA course at their facility. He emphasized that the factory plays an integral role in supporting Utah State University’s food science program and providing hands-on learning experiences for students interested in chocolate production. While they also sell products at their storefronts, their primary focus is on research and education, offering students an 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 commitment to educating confectionery professionals. She expressed her admiration for their enthusiasm for collaborating with experts like herself to further their mission of empowering members to create products that bring joy to people through innovation and creativity. Overall, this course provided a valuable opportunity for industry professionals to deepen their knowledge of chocolate manufacturing while gaining insights from experts in the field.

In conclusion, making chocolate is not just about blending ingredients together; it requires understanding both science and artistry. This short course at Aggie Chocolate Factory provided participants with an opportunity to gain knowledge about cocoa bean cultivation and sustainable farming practices while learning how different stages of processing are used to make cocoa liquor, powder

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