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Training & Conferences

  • Innovation and Development / Product Development / Ingredients / Confectionery and Snacks /

    Chocolate Confectionery Production

    Description

    Explore the world of chocolate confectionery with this year’s Chocolate Confectionery Production training course that has been totally revised and extended to a three-day course to include more areas of chocolate confectionery, such as enrobing, dairy ingredients and emulsifiers. Lectures are given by industry experts who have many years of confectionery experience and are a wealth of knowledge when it comes to trouble shooting and fault finding. They are enthusiastic about training the next generation of chocolatiers. Delegates attending the course will gain knowledge about the production, ingredients and handling of chocolate. Day 2 of the course will conclude with a tour of Sir Hans Sloane chocolate studio.

    Due to the emphasis on hand-on tuition in the practical sessions, places on this course are limited.

    You may also be interested in our Sugar Confectionery Production course. Click on the course title (in green) for more information.

    Programme

    Click on the tab in the blue bar above or follow the link to the Chocolate Confectionery Production programme.

    Who should attend?

    • Those involved in the production of chocolate confectionery
    • Development Technologists
    • Process Engineers
    • Newcomers to the industry
    • Ideal for those who are already working in the confectionery production area and are interested in the complexities of multi-component systems

    From this course you will

    • Understand the factors affecting flavour and how to control mouth feel
    • Discover how to control bloom of chocolate
    • Understand how the choice of centres affects the bloom of chocolate
    • Establish the factors of formulation changes in chocolate
    • Take part in practical workshops to temper chocolate using different techniques
    • Gain experience in using Leatherhead’s small-scale manufacturing and quality assessment equipment with on-hand assistance from the experts
    • Understand the polymorphic forms of cocoa butter and which is best
    • Learn about the importance of viscosity yield and flow properties of chocolate and compounds
    • Develop your skills for producing the correct temper of chocolate
    • Establish the correct enrobing setting and parameters to use to achieve the correct level of pick-up, pre-bottoming and blowing required

    Hotels

    Follow the link for further information on a variety of local hotels to suit all budgets. 

     

    » Show prices in £ € $
    This recently revised and extended course explores the world of chocolate confectionery to help you get the best from your development work.

    Overview

    Programme

    Day 1

    08.45 Registration and Refreshments
    09.15 Welcome and Introduction
    Dr Wayne Morley, Leatherhead Food Research
    09.30 Cocoa from Farm to Factory
    Naomi Baker, Development Technologist, ADM Classic Couverture

    Describes the methods used for the production of cocoa liquor from beans, the growing regions of cocoa trees, harvesting, fermentation, drying and processing. Cocoa powders used in coatings will also be covered in brief.
    10.15 Dairy Ingredients – NEW
    Steve Osborn, Business Innovation Manager, Leatherhead Food Research

    This talk will cover the different milk ingredients used in chocolate and how the ingredient properties are important for the processing and sensory quality of chocolate.
    10.55 Refreshments
    11.15 Refining and Conching
    Dave Cruickshank, Consultant, Dave Cruickshank Associates

    Learn about refining and conching, the importance of each process and the critical parameters that need to be controlled.
    12.00 Cocoa Butter and Chocolate Tempering
    Kevin W Smith, Consultant, Fat Science Consulting Ltd

    The cocoa butter in chocolate can crystallise into six different crystal forms. Chocolate needs to be tempered to get the fat into the correct crystal form, which results in the chocolate having better gloss, contraction and shelf life. Methods of tempering will be described, as well as how to measure the temper of your chocolate.
    12.50  Lunch
    13.40 Chocolate Recipes and Flavouring
    Melanie Reynolds, Senior Development Technologist, ADM Classic Couverture

    Learn how the ingredients can affect the flavour of the final product. You will also have the option to taste a range of chocolates.
    14.15 Cooling and Handling of Chocolate
    Kevin W Smith, Consultant, Fat Science Consulting Ltd

    Describes the importance of the correct handling of chocolate, such as humidity and temperature.
    15.00 Refreshments
    15.20 Emulsifiers and Flow Properties of Chocolate
    Martin Wells, Chocolate Consultant

    Understand the importance of flow characteristics for the production of different chocolate products and how emulsifiers affect the flow properties. Learn how to measure chocolate viscosity and important factors to control during measurement.
    16.30 Legislation
    Devina Sankhla, Senior Regulatory Advisor, Leatherhead Food Research

    Legislation is always something to consider in any development process. Understand the basics with this presentation.
    17.00 Close

    Day 2

    08.30 Registration and Refreshments
    09.00 Global Trends in Chocolate Products
    Mia Naprta, Market Analyst, Leatherhead Food Research

    Keep up to date with the current trends surrounding chocolate confectionery.
    09.30 Countline Production
    Dave Cruickshank, Consultant, Dave Cruickshank Associates

    This presentation will cover production of countline products with particular emphasis on recipe considerations in formulating multi-component products to minimise stability problems such as moisture and fat migration. Manufacturing options and typical steps used for different countline production will also be covered.
    10.15  Practical Session 1 – Chocolate Tempering, Shell Moulding and Assessment
    Persis Subramaniam, Team Leader – Product Development and Annie Teoh, Senior Research Scientist, Leatherhead Food Research, and Dave Cruickshank, Consultant, Dave Cruickshank Associates

    A chance to get hands-on with chocolate, watch a demonstration of hand tempering and then have a go yourself at tempering, coating, moulding and panning. 
    12.30 Lunch
    13.15 Tour of Chocolate Production – Sir Hans Sloane, Chocolatier
    • Tour
    • Demonstration
    • Product Tasting
    • Questions and Answers

    Delegates will be coached to the facilities and brought back to Leatherhead.

    17.00 Close

    Day 3

    08.30 Registration and Refreshments
    09.00

    Vegetable Fats for Chocolate and Coatings
    Geoff Talbot, The Fat Consultant

    Vegetable fats used in chocolate and coatings fall into three main groups – cocoa butter equivalents, cocoa butter replacers and cocoa butter substitutes. The differences between these groups will be explained.

    09.45 Chocolate Panning
    Nick Hewitt, Managing Director, Capol (UK) Ltd

    The art and science of chocolate panning including: preparation of centres; production method for chocolate coating, polishing and sealing.
    10.15 Enrobing Principles
    Geoff Talbot, The Fat Consultant

    Understand the importance of chocolate characteristics on enrobing quality and how the
    enrober components are used to achieve complete coating of centres.
    11.00 Refreshments
    11.15 Practical Session 2 – Chocolate Enrobing and Panning
    Persis Subramaniam, Team Leader – Product Development, Kathy Groves, Consultant Microscopist and Annie Teoh, Senior Research Scientist, Leatherhead Food Research, Geoff Talbot, The Fat Consultant and Nick Hewitt, Managing Director, Capol (UK) Ltd

    Use the enrober and change the settings to achieve that perfect cover. Also check the crystalline form under the microscope – did you temper your chocolate correctly?
    12.45  Lunch
    13.30 Fat and Moisture Migration and Shelf-life
    Geoff Talbot, The Fat Consultant

    The design of the product is critical in minimising shelf-life problems such as fat and moisture migration between components and on the formation of bloom. Each of these issues will be discussed and ways suggested for minimising the problems.
    14.15 Microbial Issues Concerning Chocolate
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    Microbiological aspects of chocolate production are discussed, from initial fermentation, through to roasting, conching and packing. Spoilage and food safety aspects will be reviewed. Some typical case histories of food poisoning outbreaks will be outlined, together with their implications.
    15.00 Refreshments
    15.15 Troubleshooting Discussion and Round-up of Practical Sessions
    Persis Subramaniam, Team Leader – Product Development and Annie Teoh, Senior Research Scientist, Leatherhead Food Research

    See where things went wrong/right during the practical session. Participants may also bring in their own samples or submit a question for the workshop – please contact Persis Subramaniam in advance with your questions at psubramaniam@leatherheadfood.com.
    15.45 Close

    Locations & Pricing

    • Member Price
       £1,165.00 £1,048.50 Plus VAT

      Non-Member Price
       £1,515.00 £1,363.50 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 26/11/2013 to 28/11/2013

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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