Chocolate Basic Cooking Class

Malaysian Cocoa Board, the major cocoa research center in Malaysia is pleased to announce its basic course in chocolate and confectionery making. This course will provide participants a basic understanding of chocolate making and confectionery products. It has been designed for individuals or researchers involved in chocolate and confectionery product development or in Q.C department.

Lecture Topics

History of cocoa and chocolate

Wet cocoa bean processing

Dry cocoa bean processing

Chocolate manufacturing

Raw ingredients

Tempering

Handmade Chocolate

Practical Exercise

Demonstration on pilot plant scale chocolate manufacturing

Tempering

Chocolate moulding, chocolate bar and chocolate shell

Enrobing

Production of centers and fillings for handmade chocolate Butter truffle, coffee truffle, durian truffle, orange truffle, splitter truffle, caramel truffle, fondant, granola bar and three layer agar-agar.

Cost

Only a nominal course fee will be charged, which includes for theoretical and practical sessions, lecture notes, laboratory fees, beverage breaks, lunch and certificate of attendance.

For program information contact:

Wan Aidah Wan Ibrahim

or

Hassan Mohd Ramli

Tel:  03-89267800 ;

Fax: 03-89255386