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From Bean to Bar: Uncovering the Complexities of Chocolate Manufacturing Through Education and Hands-On Experience

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

From Bean to Bar: Uncovering the Complexities of Chocolate Manufacturing Through Education and Hands-On Experience

The art of making chocolate is a complex process that involves both science and creativity. Even professional candy makers can always learn more about it, which is why several industry experts recently 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 factory plays in supporting Utah State University’s (USU) 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, this course was an excellent opportunity for industry professionals to deepen their knowledge of chocolate manufacturing and gain insights from experts in the field.

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