Chocolate training
Barry Callebaut organizes 2-days chocolate training courses to expand your know-how about chocolate processing, cocoa, compounds and fillings. The seminar includes practical workshops and gives you the opportunity to meet our Chocolate & Cocoa experts.

For Whom?
R&D technologists, application technologists, product developers, production managers.
This course requires a basic knowledge of chocolate and is open for Barry Callebaut customers.
Testimonials
Very interesting and useful topics, a lot of variation, enthusiastic speakers
Complex issues are explained simply but clear
Day 1 (08:30 - 17:30)*
- Welcome & introduction Barry Callebaut
- Chocolate Trends & Insights
- Oils & Fats
- Demo Tempering
- Sensory & Tasting session
- Cocoa
- Rheology, the basics
Day 2 (08:30 - 17:00)*
- Chocolate tempering
- Shelf life & fat bloom
- Application Lab tour
- Factory Tour
- Chocolate Troubleshooting
*Our online training courses have an adapted 2 half-day program.
During the two days, you have the opportunity to meet or have one-to-ones with our Chocolate and Cocoa experts.
Places for the chocolate courses are limited. Your participation will be confirmed upon availability. Each participant has to cover travel and hotel expenses.
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Online learning with Barry Callebaut Product Experts
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Discover, learn and try out the Chocolate Tasting Ritual
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Chocolate tempering
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Next chocolate course:
France | June 14-15, 2023
- 2 half-day online chocolate training
Jour 1 | 14 juin 2023 (09:00 - 13:00)
- Le groupe Barry Callebaut
- De la fève au chocolat et ses dérivés
- Le tempérage du chocolatJour 2 | 15 juin 2023 (09:00 - 13:00)
- La rhéologie
- Durée de vie et blanchiment
- Exemples concrets de problémes résolus
- Language: French
- Organized by: Barry Callebaut France

Register here
Registrations for this course are closed. You can no longer register via the link, please contact your sales representative.
New Chocolate Training dates and enrollment forms will soon be posted on this page.