Royal Duyvis Wiener B.V.

24/7 Technical Support Hotline: +31 756 126 133

+31 756 126 126

Koog aan de Zaan (NL)


Chocolate - From Ingredient To Chocolate

28 – 30 May, 2024 – Koog aan de Zaan

The world of chocolate is constantly changing. To help you stay ahead of the curve,  this course covers all the relevant processing steps – a unique insight into the world of chocolate production. The course combines theoretical sessions on chocolate in the morning with practical training on the machines  and product in the afternoon. There will be plenty of variety to keep you busy. Put your knowledge to the test  with the latest Royal Duyvis machines. As an added bonus, taste bud stimulation is included in the training.

Duyvis Wiener Food Acadamy


Topics include

Participant fee
€ 1.950,-*

*Discounts apply when booking 2 slots or more


– History of chocolate
– Chocolate applications

QC analyses

– Sensory and Rheology principles
– Fineness, PSD, moisture


– Cocoa mass, butter, powder
– Sugar, sweeteners
– Milk components
– Emulsifiers, Flavors, Inclusions

Services include:

– Course documentation
– Refreshments and Lunch
– Team dinner 2nd day


Contact us now
or via your (local) contact person

Training location
The Technology Center is located next to the Royal Duyvis Wiener factory in Koog aan de Zaan, the Netherlands. In addition to a the fully equipped 1500 m2 pilot plant the Technology Center has a separate training facility.

Schipperslaan 15
1541 KD Koog aan de Zaan
The Netherlands

Recipe set-up

– How to develop a recipe

Chocolate processing

– Mixing
– Refining
– Conching
– Tempering

Market intelligence

– Current marketplace and trends

Roy Smith – Manager Technology Center

Your trainer

Roy Smith Food Acadamy Specialist

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 or +3175 6126 118