Aggie Chocolate Factory Teaches Professional Candy Makers The Art and Science of Chocolate Making

The art and science of chocolate manufacturing is a skilled craft that requires continuous learning even for professional candy makers. Recently, several experts gathered in Logan for a short course at the Aggie Chocolate Factory to learn more about this process. The course, entitled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing,” featured expert presenters from the confectionery industry, including Utah State University food science Professor Silvana Martini.

During the course, attendees had the opportunity to engage in hands-on activities to create chocolate. These activities included cocoa bean cultivation and sustainable farming practices, as well as various processing stages that result in cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

The course was hosted by the Professional Manufacturing Confectioners Association (PMCA), a leading trade organization for educating professionals in the confectionery industry. Several professionals from well-known chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli attended the course to learn more about the chocolate production process.

Steve Bernet, the Aggie Chocolate Factory Manager, expressed his excitement about hosting a PMCA course at their facility. He emphasized the importance of collaborating with the organization and its long-standing commitment to educating and supporting members in the confectionery industry. While the Aggie Chocolate Factory does create and sell products, its main focus is on learning and research. The facility’s official name, the Aggie Chocolate Factory Learning and Research Center, reflects this emphasis on student-focused research and teaching.

Dr. Martini highlighted the importance of organizations like PMCA in advancing knowledge and skills in the confectionery industry. She noted that PMCA has a reputation as a leading trade organization for educating professionals and that it is an honor for the Aggie Chocolate Factory to be involved with them and support their mission of empowering members to create products that bring joy to people.

Overall, this course provided participants with valuable insights into every stage of chocolate manufacturing while also giving them hands-on experience creating their own delicious creations. With their partnership with PMCA

By Samantha Johnson

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