Newcomers and veterans alike will learn practical techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course is taught by industry experts with years of industry experience. Participants will learn 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 will also learn good manufacturing practices, sanitation, and basic traceability systems.