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News & Press: Press Release

Chocolatiers Graduate from RCI’s Chocolate Boot Camp

Wednesday, March 1, 2017  
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Waterbury, CT – March 1, 2017 – Twenty-seven chocolatiers participated in Retail Confectioners International’s Chocolate Boot Camp® held February 20 through 23 at Fascia’s Chocolates in Waterbury, Connecticut. Students in the course varied in age and experience, yet each of them graduated with a better understanding of working with chocolate.

“No matter the background or level of experience, everyone had the same goal of learning something they didn’t know before,” said Instructor Kim Yoder, senior manager of corporate relationships and R&D at Barry Callebaut.

The four-day course incorporated both lecture and hands-on lab sessions, so that students could apply what they were learning. For example, they learned about the science of tempering chocolate in the lecture portion and then were able to see and be involved in the process through the lab sessions. Many students came in with a basic understanding of tempering and walked away with a comprehensive knowledge of not only what tempering is, but also the different methods to temper chocolate and how that affects the end product. 

“I can’t imagine anyone in the candy business not benefiting from this class,” said Jason Mootz of Michael Mootz Candies, Inc. “As soon as I returned from Chocolate Boot Camp, I was using the knowledge I gained from the course to better diagnose issues and increase our productivity.”

Retail Confectioners International provides educational opportunities across the country for confectionery retailers. For information about upcoming courses and events, visit

Lacey Hesse, Marketing Manager
417-883-2775 or 800-545-5381





Retail Confectioners International (RCI) is a not-for-profit trade association serving the confectionery industry.  Based in Springfield, MO, RCI has represented the interests of confectionery manufacturing retailers and promoted public interest in these products for 100 years. RCI provides a forum for confectioners to network, share ideas and develop their candy-making and entrepreneurial skills. For more information, please visit