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News & Press: Press Release

Registration is Open for RCI’s Chocolate Boot Camp®

Thursday, February 21, 2019  
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SPRINGFIELD, MO – February 21, 2019 – Retail Confectioners International (RCI) recently opened registration for Chocolate Boot Camp®, known as “the best boot camp experience you'll ever have,” to be held August 5-8, 2019 in Baltimore, Maryland. Organizers of this popular course encourage those interested to register now, as it is expected to sell out for the ninth year in a row.

Newcomers and veterans of the confectionery industry attend RCI’s Chocolate Boot Camp looking to learn practical techniques of chocolate making to take back to their businesses. During this brief-yet comprehensive course, students learn about 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 learn good manufacturing practices, sanitation and basic traceability systems.

Typically hosted between Valentine’s Day and Easter, Chocolate Boot Camp will take place in August this year, making it available to industry professionals who find it easier to travel during the slower summer months. Executive Director, Angie Burlison, is excited to welcome a new class of chocolatiers to Chocolate Boot Camp 2019. "RCI has a long history as a valuable resource for small business owners, both established and new to the industry,” says Burlison. “The successes of past Chocolate Boot Camp courses are an indication of the quality of materials and content that will be provided during the course. The hands-on approach, combined with the knowledge and experience our instructors have to offer, will give chocolate makers the tools they need to be successful in their businesses."

Chocolate Boot Camp is taught by five experts of the chocolate industry, bringing nearly 150 years of combined experience to the course. Instructors for the 2019 course include the following experts:

  • Randy Hofberger, R&D Candy Consultants
  • Jim Bourne, Hilliard's Chocolate System
  • Brian Donaghy, Tomric Systems, Inc.
  • Joe Sofia, Cargill Cocoa & Chocolate
  • Kim Yoder, Barry Callebaut

Chocolate Boot Camp is open to both members and non-members of RCI and the class size is limited to 24 students. Reserve your space now at


Lacey Hesse, Marketing Manager




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 over 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