Chocolate Science and Technology Course July 23-26

Date and Time



Department of Food Science, University of Guelph

88 McGilvray Street

Guelph, ON, Canada, N1G 2W1

Chocolate bar melting into liquid chocolate


In this 4-day, course, we explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product.
Through a combination of expert lectures and hands-on practice, you will:
Cocoa beans
Chocolate nibs being ground
  • Learn about cocoa butter crystallization, and how to control it to master tempering chocolate.
  • Discover how roasting time and temperature influence the flavors of your chocolate.
  • Refine your ability to recognize subtle flavors and textures.
  • Understand the fermentation process, and how it contributes to the depth of flavor in chocolate.
  • Examine how emulsifiers and sweeteners impact the final product, and how to utilize them to your advantage.

Who is this course for:

  • Professional chocolatiers and product developers interested in the scientific processes behind quality chocolate production
  • Entrepreneurs in the bean-to-bar industry seeking a comprehensive overview of cocoa processing
  • Serious chocolate enthusiasts who want to understand every aspect of their favourite treat

Delivery method:

This course is fully in-person: interact directly with instructors, network with other participants, and get your hands dirty (and sticky).

Chocolate grinding
Pouring liquid chocolate into molds


July 23-26

Course Cost:


Includes all supplies, lunch, and refreshments duing the course.


Fernanda Peyronel


Accommodation information

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