Course Introduction: The course focuses on the theoretical knowledge from high-quality cocoa to fine chocolate, helping to establish the correct flavor, combination, and process formula of fine chocolate, as well as the technical operation points of the entire process of making Bean to Bar fine chocolate application products. This course allows students to have an introductory understanding of making fine chocolate application products, and on this basis, build practical skills for cocoa products, safe operation of equipment and bar management. Through the selection of food raw materials, flavor matching, fermentation techniques, process formula design, etc., we can produce cocoa products that meet the definition of fine chocolate, and correctly master and produce fine chocolate-based cocoa products and related products that meet CFCA standards.
Course objectives: To acquire systematic theoretical knowledge of fine chocolate, to improve the skills of cocoa beans, fine chocolate and cocoa application products, and to master the skills of various types of entry-level fine cocoa application products.
Course duration: 3 days, 21 hours in total