Master your flavor
Bean origin and roasting techniques

22 – 24 February 2023 – Koog aan de Zaan

The Master your flavor – Bean origin and roasting techniques masterclass will give you the right toolkit and unique insight into the art of flavor. The course addresses bean quality and characteristics of a superior bean, as is the influence of bean origin. The training also combines theoretical sessions on roasting techniques and the hands-on training with the machines and the product in the afternoon. There will be plenty of variation to keep you occupied.  As an added bonus, taste bud stimulation will be included in the training.

Hands-on training
Topics include

Participant fee
€ 2350,-

Discounts apply when booking 2 slots or more

Services include:

Course documentation
Refreshments during the course
Lunch
Closing team dinner

Defining flavor

There is no accounting for taste..… or is there? In this section your taste pallet will be put to the test. What are common denominators in tasting cocoa and chocolate and how to recognize them?

Bean origin

Unique flavors are derived from cocoa beans that originate from different geographic regions. Sun, wind and soil contribute to specific flavor development of the beans. Identify the roots of the beans by their flavor.

Roasting techniques

From high volume continuous roasting to small batches, nibs or beans. The sky is the limit when it comes to roasting options. It is a critical element cocoa processing, maximizing or intensifying flavor. Roasting lays the flavor fundament of your chocolate.

Your trainers

Roy Smith – Manager Technology Center

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

María Salvador Jiménez – Fine Flavour Cacao Specialist Daarnhouwer & Co.

For over a decade Maria is the leading expert in the field of flavor profiling in the cocoa and chocolate industry. As Cocoa Flavor Specialist for Daarnhouwer & Co, Maria assesses bean quality and advises companies globally on flavor and flavor development. She knows all there is to know about bean origin and the effects on flavor.

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.