Aggie Chocolate Factory Teaches Professional Candy Makers The Art and Science of Chocolate Making

Hands-On Chocolate Creation: Unraveling the Art and Science of Chocolate Manufacturing with Industry Experts and Academics

Recently, chocolate makers from all over gathered in Logan for a short course at the Aggie Chocolate Factory. The course, entitled “The Art and Science of Chocolate Manufacturing,” featured expert presenters from the confectionery industry, as well as Utah State University food science Professor Silvana Martini. Participants had the opportunity to engage in hands-on activities to create their own chocolate.

The attendees of the course were professionals from well-known chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the course provided a comprehensive overview of the chocolate production process. This included everything from cocoa bean cultivation and sustainable farming practices to the various processing stages that result in cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

Steve Bernet, the Aggie Chocolate Factory Manager, expressed his excitement about hosting a PMCA course at the facility. He emphasized the importance of collaboration with industry organizations like PMCA and its long-standing commitment to educating and supporting members in the confectionery industry. While the Aggie Chocolate Factory does create and sell products, its main focus is on learning and research. The facility’s official name, the Aggie Chocolate Factory Learning and Research Center, reflects this emphasis on student-focused research and teaching.

Dr. Martini highlighted the significance of PMCA in

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