Unraveling the Magic of Chocolate: An Inside Look at the Art and Science of Chocolate Manufacturing

Chocolate manufacturing is an intricate process that combines both science and artistry, and even experienced candy makers can always benefit from learning more about it. Recently, several industry experts gathered at the Aggie Chocolate Factory in Logan for a short course titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing.”

The course was attended by professionals from notable chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the event provided a comprehensive overview of every aspect of the chocolate production process. Participants delved into topics ranging from cocoa bean cultivation and sustainable farming practices to the various stages used to create cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

Steve Bernet, the Manager of the Aggie Chocolate Factory, emphasized the importance of hosting a PMCA course at his facility. He highlighted how vital it is to support USU’s food science program while providing hands-on learning experiences for students interested in chocolate production. While the factory also sells products, its primary focus is on research and education – giving students an opportunity to learn about “chocolate from bean to bar” science.

Utah State University food science Professor Silvana Martini praised the PMCA for its commitment to educating confectionery professionals. She expressed her excitement over collaborating with them to further their mission of empowering members to produce delicious treats that bring joy to people everywhere. Overall, this course proved invaluable for industry professionals looking to deepen their understanding of chocolate manufacturing and gain insights from experts in their field.