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2017 Chocolate Boot Camp Schedule
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MONDAY, FEBRUARY 20, 2017

8:00 am Welcome, Course Overview and Introductions
8:20 am The History of Chocolate
8:45 am The Art of Chocolate Manufacture
10:00 am Break
10:15 am Selecting the Right Chocolate for Your Products and Operation
11:15 am Chocolate Tempering Theory
12:00 pm Lunch and Review of Problem Candies
 1:00 pm Chocolate Handling and Troubleshooting
   • Melting Chocolate
   • Common Mishandling Mistakes
   • Methods of Tempering Chocolate (bowl, tempering kettle, microwave, mush, automated)
   • Group Review of Truffle and Meltaway Bases
4:30 pm Review the Day


TUESDAY, FEBRUARY 21, 2017

8:00 am Introduction to Chocolate and Tastings
9:00 am Tempering and Bloom - Everyday Applications
9:45 am Transforming Chocolate Into Confections: Truffles and Meltaways
10:15 am Break
10:30 am Introduction to Chocolate Enrobing Techniques
11:15 am Moulding Techniques
12:00 pm Lunch
1:00 pm Lab Session: Hands-On Chocolate Making with Station Rotations

 • Moulding and Depositing Basics

 • Dipping and Forming Bark

 • Making Fine Truffles

 • The Secrets of Enrobing
4:30 pm Review the Day


WEDNESDAY, FEBRUARY 22, 2017

8:00 am How to Operate an Excellent Food Business

 • Quality Control and Traceability Practices

 • Product Labeling

 • Good Manufacturing Practices
   • Storage and Handling Best Practices
9:45 am Maintaining and Extending the Shelf Life of Your Confection
10:30 am Break
10:45 am Chocolate Artistry
11:30 am Lunch and Open Forum with Instructor Panel
12:30 pm Chocolate Artistry (cont.)
3:30 pm Final Instructor Panel Discussion
4:30 pm Review the Day


THURSDAY, FEBRUARY 23, 2017

8:00 am GMP Lab
9:00 am "School of Chocolate Knowledge" Quiz
9:45 am
Break
10:00 am Discussion and Application of Quiz Materials
10:30 am Course Evaluations
11:00 am Review of Day and Course Certificate Presentation
12:00 pm Departure (Boxed Lunches Provided "To Go")

 

The Art of Chocolate Manufacture