Course Introduction: The course focuses on demonstrating the whole process of cocoa varieties (genes), planting methods, seedlings, picking, and post-harvest processing of cocoa beans. By understanding each link, the quality of cocoa beans and the flavor of the final finished chocolate can be achieved. Quality control. This course allows students to go deep into the Hainan cocoa growing area, understand the cocoa growing environment, and establish a deeper and more comprehensive understanding of the flavor of fine cocoa-chocolate. On this basis, they will also master the post-harvest processing technology of cocoa beans through practice, as well as the processing technology of cocoa beans from cocoa beans. The application technology of baking, grinding and making fine chocolate, hands-on experience of the technical points and flavor control from raw cocoa beans to finished chocolate.

Course objectives: To acquire the basic principles of constructing a flavor system based on the early processing of raw cocoa beans at the place of origin, to establish an in-depth and comprehensive understanding of the flavor of fine cocoa-chocolate, and to master the analysis and control of the flavor trend of the finished chocolate.

Course duration: 6 days, 42 hours in total

BtB CACAO HUNTER CERTIFICATE (Malaysia)  LEARN MORE

BtB CACAO HUNTER CERTIFICATE (Peru)  LEARN MORE