Chocolate manufacturing: An art and science fusion in Logan, Utah

Chocolate manufacturing is an art that combines science and creativity. As such, even professional candy makers can always learn more about it. Recently, several industry experts gathered in Logan for a short course at the Aggie Chocolate Factory. 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 course was attended by professionals from renowned chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the event provided a comprehensive overview of the 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, 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 Aggie Chocolate 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 gratitude for Aggie Chocolate Factory’s enthusiasm for collaborating with the association to further its mission of empowering members to create products that bring joy to people. Overall, this course was a valuable opportunity for industry professionals to deepen their knowledge of chocolate manufacturing and gain insights from experts in the field.

During this training session at Aggie Chocolate Factory in Logan Utah State University provided participants with an extensive look at how they could improve their skills in creating delicious chocolates while learning about sustainable farming practices used during cocoa bean cultivation.

Professionals from some of America’s most esteemed chocolate companies were present at this training session hosted by Aggie Chocolate Factory in Logan Utah State University’s Professional Manufacturing Confectioners Association (PMCA). This intensive short course was titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing.”

The curriculum included presentations from expert speakers covering topics like cocoa bean cultivation methods using sustainable farming practices and each stage involved in creating flavored liquors or powders like cocoa butter or compound coating.

Attendees took part in hands-on exercises where they learned how different ingredients affect taste while making delectable chocolates.

Aggie Chocolate Factory’s manager Steve Bernet highlighted his company’s role supporting USU’s food science program through this collaboration with PMCA which offered students practical knowledge about making chocolates “from bean to bar”.

Professor Silvana Martini commended PMCA on its commitment towards educating confectionery professionals like those who attended this training session.

Overall participants gained valuable insights into best practices within modern chocolate manufacturing techniques including tips on enhancing flavor profiles through innovative processes during these workshops held at Aggie