*Schedule below is tentative and subject to change.
MONDAY, 2/24
| 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 Provided and Review of Problem Candies
|
| 1:00 PM |
Chocolate Handling and Troubleshooting
|
| |
• Melting Chocolate
|
| |
• Common Mishandling Mistakes |
| |
• Methods of Tempering Chocolate |
| |
• Group Review of Truffle and Meltaway Bases |
| 4:30 PM
|
Review the Day
|
| 5:45 PM | Happy Hour at the Tavern (Heritage Hotel) |
TUESDAY, 2/25
| 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, 2/26
| 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 Provided
|
|
|
Open Forum with Instructor Panel
|
| 12:30 PM
|
Chocolate Artistry (cont.)
|
| 3:30 PM
|
Final Instructor Panel Discussion
|
| 4:30 PM
|
Review the Day |
| 6:00 PM | Celebration Dinner at Maggie McFly's of Southbury |
THURSDAY, 2/27
| 8:00 AM |
Good Manufacturing Practices 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
|
|
|
Course Certificate Presentation
|
| 12:00 PM
|
Departure (Boxed Lunches Provided "To Go") |
| The Art of Chocolate Manufacture
|
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