Making chocolate is a complex art form that blends science and creativity, and even professional candy makers can always learn more about it. Recently, several industry experts gathered in Logan for a short course at the Aggie Chocolate Factory. The course, titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing,” featured presentations from confectionery industry experts, as well as hands-on opportunities to make chocolate.
The course was attended by professionals from renowned chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association, the event provided a comprehensive overview of the chocolate production process. Participants delved into topics ranging from cocoa bean cultivation and sustainable farming practices to the various stages of processing used to create cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.
Steve Bernet, the Manager of the Aggie Chocolate Factory, emphasized the importance of hosting a PMCA course at the facility. He highlighted the integral role that the Aggie Chocolate Factory plays in supporting USU’s food science program and providing hands-on learning experiences for students interested in chocolate production. While the factory also sells products, its primary focus is on research and education, offering students the opportunity to learn about the science of chocolate “from bean to bar.”
Utah State University food science Professor Silvana Martini praised the PMCA for its dedication to educating confectionery professionals. She expressed the Aggie Chocolate Factory’s enthusiasm for collaborating with the association to further its mission of empowering members to create products that bring joy to people. Overall, the course was a valuable opportunity for industry professionals to deepen their knowledge of chocolate manufacturing and gain insights from experts in the field.