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Introduction to the Manufacture & Science of Chocolate
This one-day training workshop, which was funded by Rural Food Skillnet, took place at UCC on the 11th of June. The course provided participants with the fundamentals of chocolate manufacture, from cocoa bean to bar. The workshop focused on cocoa bean processing, chocolate production processes, key ingredients, the main types of chocolate products, and the main factors affecting the quality of the end product, such as tempering. Organized through The Food Industry Training Unit, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science at University College Cork.
This was attended by various chocolate makers from all corners of Ireland. We presented on the science of chocolate, including the biology of the cacao tree and it's relatives. Eddie O'Neill from O'Neill Food Solutions provided guidelines on the making of chocolate, from bean to bar.