This is a one-day training workshop, which is funded by Rural Food Skillnet.

Dive into the delectable world of chocolate with our "Introduction to Science & Manufacture of Chocolate" course. This programme is designed for chocolate enthusiasts, aspiring chocolatiers, and professionals in the culinary and food science industries. Explore the fascinating journey of chocolate from bean to bar, understanding the intricate science behind its creation and the sophisticated techniques used in its manufacture.

This course will provide participants with the fundamentals of chocolate manufacture, from cocoa bean to bar. The workshop will focus on cocoa bean processing, chocolate production processes, key ingredients, and the main types of chocolate products. It will also focus on the science of chocolate, and the main factors affecting the quality of the end product, such as tempering.

Who should attend?

• Those considering starting a chocolate/confectionery business.
• New entrants to chocolate manufacturing businesses. 
• Anyone who has an interest in developing their chocolate knowledge. 
• Food graduates and food service professionals who need a refresher course.
• Ingredient suppliers.
• Aspiring chocolatiers and confectionery artisans
• Culinary professionals and food scientists
• Anyone with a passion for the science and craft of chocolate

Course Format

Course Content

• Cacao Cultivation and Harvesting: Learn about the cultivation of cacao trees, the process of harvesting cacao beans, and their global economic significance.
• The Science of Chocolate: Delve into the chemistry of chocolate, including the properties of cacao beans, the fermentation process, and the role of temperature and crystallization in chocolate making.
• Manufacturing Techniques: Gain hands-on experience in the essential techniques of chocolate production, including tempering and moulding.
• Sensory analysis of various types of chocolate including evaluating appearance, smell, taste, texture and sound: this analysis helps determine the quality and unique characteristics of different chocolates.
• Quality Control and Food Safety: Discover the standards and practices for ensuring high-quality and safe chocolate products and how to avoid chocolate defects such as fat and sugar bloom

Lead Trainers

Eddie O’Neill recently retired from Teagasc, where he served as an Artisan Food Specialist and Food & Packaging Technologist. He developed award-winning fresh and fermented products, such as cheese, yogurt, and frozen desserts, and led the Foodworks accelerator programme for HPSU food companies. He has travelled extensively for his work and served as a senior judge at the Irish Farmhouse Cheese Awards. Additionally, he collaborated with Safefood on training courses and food safety issues. Currently, he is involved with the BIA Innovator campus in Athenry.

Dr James Richardson is a lecturer in Plant Science, in the School of Biological Earth and Environmental Science and Environmental Research Institute, University College Cork; he is also Research Associate Royal Botanic Garden Edinburgh; Research Associate, Universidad del Rosario, Bogotá. CacaoWiRe Lead - systematics, taxonomy, evolution, biogeography of cacao wild relatives.

Cost

Cost: €625 - Funding at 80% of course cost is available through Rural Skillnet for eligible participants.

Subsidised Cost: €125.

Registration

If you have any questions or require further information on this course please contact Clair Hoare at clairhoare@ucc.ie