Let’s Talk Caramel
Randy Hofberger, R&D Candy Consultants

Join expert Randy Hofberger for "Let's Talk Caramel," an open forum discussion about all things caramel. Attendees are encouraged to bring “problem” caramel candies and questions for group discussion. From maximizing shelf-life to troubleshooting common issues, this session is designed to address your specific challenges and inspire new ideas.

Randy Hofberger has been in the chocolate industry for more than 40 years. Currently Randy consults for the industry as R&D Candy Consultants, LLC, assisting with various challenges including product development, line start-ups, formulations, quality control and improving efficiencies. He has been actively involved with RCI serving as an instructor for various seminars and courses including RCI’s Chocolate Boot Camp^®. Randy is a past recipient of the RCI Henry Bornhofft Award and a member of the Candy Hall of Fame Class of 2014.

Effects of Cream on Creating the Perfect Caramel
Mike Koch, Past RCI President
retired, Sanders & Morley Candy Makers

Explore the effects of cream in caramel from both the candy maker's and consumer's perspectives. Learn how the type of dairy used influences caramel formulations and impacts caramel's flavor, texture and cost. Plus, find out which characteristics and flavor profiles are most appealing to consumers.

Mike Koch began his career with Morley Candy Makers in 1973 as a high school student sweeping and mopping the chocolate factory floors each night. Before becoming vice president of manufacturing, Koch took on several roles within the organization including candy maker, maintenance supervisor, quality control director, warehouse manager and director of research and development. In 2008, he also became part owner of the company. Under his leadership, Sanders and Morley Candy Makers became ISO certified and attained SQF Level 3 certification. Mike recently retired from the company after 49 years.

Beyond Basics: Creating Unique Confections Using Caramel
Joe Sofia, Cargill Cocoa & Chocolate

Discover the secrets behind perfecting caramel recipes and gain key insights to help you refine your recipe and create unique confections. Learn how to transform firm caramel into soft caramel, create unique flavored varieties, and incorporate caramel as an ingredient for truffle centers, unlocking endless possibilities.

Joe Sofia graduated from Cornell University and spent 10 years working for Nestlé USA in engineering, R&D and manufacturing before joining Peter’s Chocolate as a district sales manager in 1995. Joe has been a part of the chocolate industry for over 30 years. Working as a Senior Regional Account Manager, for Cargill Cocoa & Chocolate, he has hosted seminars and demonstrations at many industry shows. In addition, he has served as an instructor for RCI’s Chocolate Boot Camp and several other courses. Joe is also a past member of the RCI Board of Directors.