Exploring the Art and Science of Chocolate Manufacturing: A Hands-on Course in Logan

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

Chocolate manufacturing is a fascinating blend of science and art, 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. The course, titled “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 their facility. He highlighted how integral their role is in supporting Utah State University’s (USU) food science program and providing hands-on learning experiences for students interested in chocolate production. While their factory also sells products

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