Barry Callebaut’s Technical Chocolate and Cocoa 101, Thursday, March 1st, 2018, Burnaby, BC
Barry Callebaut is hosting a free Technical Chocolate and Cocoa 101 on Thursday, March 1st, 2018, in Burnaby, BC (details below) at the Hilton Vancouver Metrotown.
Technical Chocolate and Cocoa 101
March 1, 2018 Burnaby, BC
9:00 AM Welcome and Course Introduction
9:10 AM Cocoa Cultivation and Harvesting
Objective: Better understand cocoa harvesting and origin of cocoa while viewing videos from Africa.
9:25 AM Cocoa and Chocolate Processing
Objective: Gain an understanding of cocoa processing and each manufacturing process step.
10:00 AM Standard of Identity of Chocolate / Attributes of Chocolate
Objective: Understanding legal definitions of chocolate and attributes that can affect labeling/pricing
10: 15 AM Chocolate Tasting
Objective: Understanding of flavor components of chocolate and how they affect the eating experience
11:00 AM Break
11:15 AM Chocolate vs. Compound: Flavor and Functional Differences
Objective: Understanding flavor, function, benefits, and differences between chocolate and compound
12:00 PM Lunch
12:45 PM Compounds
Objective: Understand Barry Callebaut’s compound capabilities/ portfolio and taste variety of compounds
1:00 PM Introduction to Tempering Chocolate
Objective: Understanding of tempering and why it is a necessary step for chocolate production
1:30 PM Cocoa Color and Flavor Basics
Objective: Understand how processing parameters impact flavor and color
1:45 PM Cocoa and Bakery Application
Objective: Understand Barry Callebaut’s cocoa powder capabilities / portfolio and taste a variety of powders in application
3:00 PM Adjourn
Hilton Vancouver Metrotown
Caldic Canada Inc.
Customer Development Manager – Bakery Western Canada
1360 Cliveden Ave Delta, British Columbia, V3M 6K2
Email [email protected]