Introduction course
Cocoa and Chocolate processing

28 November – 2 December, 2022 – Koog aan de Zaan

The Cocoa and Chocolate introduction will give you unique insight into the world of processing chocolate and cocoa. The training combines theoretical sessions on cocoa and chocolate in the morning and hands-on training with the machines and the product in the afternoon. There will be plenty of variation to keep you occupied. Put your knowledge to the test with actual Royal Duyvis Machinery.  As an added bonus,  taste bud stimulation will be included in the training.

Hands-on training
Topics include

Participant fee
€ 5000,-

Discounts apply when booking 2 slots or more

Services include:

Course documentation
Refreshments during the course
Lunch
Team dinner on Thursday 1 December

The history of the cocoa bean

You will learn about the historical development and usage of the cocoa bean, the origin of beans, practical sensory and pre-processing.

Press and beyond

The press is the Royal Duyvis Wiener masterpiece, but what happens to the product after the press? This segment also includes the processing of the end products; butter treatment and cake grinding

The first phase of cocoa processing

This first processing phase addresses the cocoa bean intake, roasting the beans or nibs and the breaking & winnowing process.

Chocolate: past, present and future

Learn all about the history of chocolate through the years. How did ingredients and recipes evolve over the years and what are the future trends?

Processing the cocoa beans

Cocoa sterilizing is an important phase in the process, but also taste components via alkalizing and the theory behind grinding lines will be discussed.

Chocolate processing

What makes the best chocolate? It’s not just the ingredients, but also the process. In this course we touch upon mixing and refining. We also talk about the flavor heart of every chocolate factory: the conche

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“The Cocoa and Chocolate processing introduction course has provided me with an excellent foundation for the working of this industry. I’m really keen to put this training into practice and build and cultivate my basic experience into in-depth knowledge for my future career in the business.”

Erica Parrilla – Process Engineer (Blommer Chocolate Company)

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Roy Smith – Manager Technology Center
Your trainer

Roy Smith trained at the Van Hall Institute in Food Science and Technology and has a longstanding career in the  cocoa and chocolate industry. After roles at key players in the industry, e.g. Verkade, Barry Callebaut and ADM, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist.

We are happy to help

Do you have any questions about the Cocoa and Chocolate processing – Introduction course? Please reach out to us via marketing@royalduyviswiener.com or +3175 6126 118

Additional information about Covid 19:

We take are taking all precautionary measures  to ensure a safe environment. Group sizes are limited to 10 participants. All guidelines provided by the Dutch government will be adhered to.