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Chocolate Boot Camp
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Chocolate Boot Camp

Newcomers and veterans alike learned practical techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course was taught by industry experts with years of industry experience.

2/25/2013 to 2/28/2013
When: February 25-28, 2013
Where: Candy House Gourmet Chocolates
Joplin, Missouri 
United States

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Newcomers and veterans alike learned practical techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course was taught by industry experts with years of industry experience. Participants learned tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students also learned good manufacturing practices, sanitation, and basic traceability systems. 

Enrollment - Registration is CLOSED 
If you would like to be notified of future education courses, please email your name and contact information to events@retailconfectioners.org.
Registration was available on a first-come, first-serve basis to the first 25 registrants offering great instructor to student ratios. 

Tuition

RCI Members        Non-Members        
$1300$1500

 
Pre-requisites
Each student participating in the course was responsible to know and be able to utilize the following skills before arriving on-site for the course: 
  1. Tare a scale (View video)
  2. Read a digital and a mercury thermometer (View video)
  3. Basic knowledge of GMPs (Good Manufacturing Practices) for working in food areas (View video)
    • No jewelry to be worn
    • Wear close-toed shoes that are skid resistant
    • Wear hair tied back and in a hair/beard net
    • Hands free of finger nail polish