Using a scientific approach, we’ll cover the entire value chain from cocoa cultivation towards production of high-quality chocolate. This training provides theoretical and practical knowledge on cocoa and chocolate processing. Emphasis is laid on various possibilities for local processing in developing countries and more specifically on bean-to-bar small scale processing with appropriate technologies. Furthermore, the science related to cocoa flavor and the functionality of chocolate ingredients will be discussed in detail. This workshop also offers the unique opportunity for networking with participants from cocoa producing countries.
Join us for our first workshop ‘Cocoa & Chocolate Processing’ in Asia!
Program
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Cocoa genetics
Cocoa cultivation & farming practices
Postharvest treatments (fermentation, drying, …)
Cocoa processing (roasting, grinding)
Chocolate manufacturing (conventional and alternative processing)
Functionality of ingredients in chocolate (sugar, cocoa butter, dairy ingredients, …)
Chocolate flavor and sensory analysis
Production and stability of complex chocolate products
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Bring cocoa beans and make your own chocolate from bean to bar!
Bring your own samples for quality evaluation and tasting:
Quality attributes of cocoa beans, cocoa liquor and cocoa butter
Quality attributes of chocolate
Sensory analysis of cocoa liquors and chocolates
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• Field trip to the Malaysian Cocoa Board Cocoa Research and Development Centre in Perak, Malaysia
• Chocolate company visit
Teachers:
Prof. Koen Dewettinck (Founder Cacaolab bv, Belgium; Full Professor Ghent University, Belgium)
Ir. Claudia Delbaere (General Manager, Cacaolab bv, Belgium)
Target audience
Small-scale bean to bar producers, chocolate makers, entrepreneurs that want to broaden their scientific knowledge on cocoa & chocolate processing
Scientists doing research on cocoa and chocolate technology & quality
Professionals working in R&D or product developers working at ingredient manufacturers, cocoa processing companies, chocolate manufacturers and chocolate processing companies.
Language
The language of the training program is English.
Any question about the workshop?
Contact Cacaolab via events@cacaolab.be
Contact the Malaysian Cocoa Board via suzannah@koko.gov.my or samuel@koko.gov.my
Registration
Participation fee for Malaysian participants: RM 8,000.00 nett per person (fee with aids from the Malaysian Government)
Participation fee for other participants: USD 3,000.00 nett per person
Included in the participation fee: workshop of 5 working days including course materials, lunches, coffee breaks and bus transfers for field trip and company visit. Items not mentioned herewith are not included.
Deadline for registration is August 31, 2024 or until all places are booked.
Organizing committee
Cacaolab bv Malaysian Cocoa Board
Skaldenstraat 121, building A3/A4 Cocoa Innovation & Technology Centre
9042 Desteldonk Lot 12621, Kawasan Perindustrian Nilai
Belgium 71800 Nilai, Negeri Sembilan
Malaysia
Cancellation Policy
If you registered for the Cocoa & Chocolate Processing Workshop and are subsequently unable to attend, you may be eligible for a refund subject to the terms and conditions of the Malaysian Cocoa Board (contact: suzannah@koko.gov.my).
Malaysian Cocoa Board and Cacaolab bv reserve the right to cancel the workshop for any reason. In case the workshop can be moved to an alternative date the participants that registered and paid the registration fee can join the workshop on the new date. In case of a course cancellation, a full refund will be issued to all registrants.
Privacy Policy and Copyright
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