Cancelled - Chocolate short course: The science behind a dark chocolate bar
Date and Time
Chocolate Science Short Course
Learn about the science behind making a dark chocolate bar.
Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans.
Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient.
Who is the course designed for?
- Artisan bean/farm to bar companies or prospective companies
- General public for personal interest
- Employees of larger companies wanting to learn about the science behind making chocolate
Registration Fee: $1,000 in Canadian funds (plus 13% HST). Includes lunches and refreshments.
What do I need to bring?
1 to 2 chocolate bars to be used for sensory evaluation and for an exercise in which the percentage of some ingredients like protein, sugar and theobromine are measured.
What is included in the fee?
You will have all lab supplies and course notes provided at no additional cost.
Refreshments and lunches will be provided.
What costs are in addition to the course fee?
Parking on campus is an additional fee and can be purchased online when registering.
Accommodation is not included.
Course Structure and Topics:
Three days from 8:30am to 4:30pm
A combination of lectures and lab work with hands-on chocolate making and testing, this course will provide participants with knowledge of ingredients, processing and quality features of dark chocolate. The sessions examine the technical points of chocolate making with an emphasis on the quality of the finished product. Lectures, lab sessions, and demonstrations will provide opportunity for understanding quality issues and solutions.
Roasting and its relation with aromas
Lab: 1 - Roasting, 2 - Breaking and winnowing, 3 - Aromas before roasting and after winnowing
Lab: 1 - Grinding of nibs to make chocolate liquor, 2 - Recipe, 3 - Conching
Texture and Quality
Lab: 1 - Tempering, 2 - Molding, 3 - Tasting: texture and flavours – use of the International Chocolate Award rubric
For any questions about future courses, please contact:
Phone number: 519 824 4120 extension 56422