Chocolate Science and Technology Course, November 2024

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 2-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


November 14-15

Course Cost:


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


Fernanda Peyronel


Accommodation information

Travel & Accommodation

Find related events by keyword

Events Archive