FITU Hosts Immersive Chocolate Science Workshop
One-day workshop blends theory, hands-on learning, and artisan expertise.
On 19th November, we welcomed participants to a one-day, in-person workshop dedicated to exploring the science and craft of chocolate. Bringing together enthusiasts, aspiring chocolatiers, and food industry professionals, the Introduction to the Science & Manufacture of Chocolate course offered an engaging and immersive introduction to the journey from cocoa bean to finished bar.
Participants spent the morning in a series of engaging lectures that unpacked the science behind chocolate making. Topics ranged from cocoa bean processing and ingredient functionality to the key production steps that shape flavour, texture, and quality.
The afternoon transformed theory into hands-on experience as the group worked alongside the talented team from Tory Top Chocolate. Under expert guidance, participants experimented with techniques used in artisan production, deepening their appreciation for the craftsmanship behind every bar.
The workshop offered a unique blend of scientific understanding and practical skill-building, leaving participants with both newfound knowledge and a deliciously memorable day.
A special thank you to Eddie O’Neill, and to Paul and Rory from Tory Top Chocolate, whose expertise and support greatly enriched the day. We also extend our gratitude to John Moriarty and Rural Food Skillnet for providing the funding that made this programme possible.