Thursday, February 6, 2020 08:30 Welcome and Program information

Theory: Cocoa Processing Cocoa types, cultivation and post harvesting processes Cocoa bean processing (bean, nib, li quor), breaking, winnowing, grinding to liquor, cocoa butter and powder manufacturing Guillermo Geschwindner, ZDS

Refining & Conching Lorenzo Datei, Packint s.r.l. chocolate equipment

Practice: Roasting of cocoa beans and cocoa nibs Bogdan Tillack, ZDS

Coffee break in between

13:00 Lunch

Practice: Small Batch Chocolate Production - Chocolate Melangeur - Traditional Process (Mixing, Refining, Conching) - Refiner conche (McIntyre) - System Chocoeasy - Conching and refining (Netzsch) - Multiprocess C, Tekno 3 - Ball mill system (Packint) Bogdan Tillack, ZDS

Coffee break in between

17:00 End of the first day - dinner

Friday, February 7, 2020 8:30 Practice: Chocolate Production finishing trials Bogdan Tillack, ZDS Theory: The traditional way of chocolate production vs. the small scale • Technology and processing differences Tempering and Moulding Guillermo Geschwindner, ZDS

13:00 Lunch

14:00 Practice: Tempering of produced chocolates Bogdan Tillack, ZDS Theory: Small scale enrobing and depositing solutions Guillermo Geschwindner, ZDS Tasting and evaluation of produced chocolates Guillermo Geschwindner and Bogdan Tillack, ZDS Discussion and review of the last two days 17:00 End of the course - Lunch -Subject to change-