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Aggie Chocolate Factory Teaches Professional Candy Makers The Art and Science of Chocolate Making

Recently, a group of professionals from the chocolate industry gathered in Logan for a short course at the Aggie Chocolate Factory. The course, titled “The Art and Science of Chocolate Manufacturing,” featured expert presentations from confectionery industry leaders, as well as Utah State University food science Professor Silvana Martini. Participants had the opportunity to engage in hands-on activities to create their own chocolate creations.

The attendees of the course were professionals from some of the biggest names in chocolate, including Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the course provided a comprehensive overview of the chocolate production process. From cocoa bean cultivation and sustainable farming practices to the various processing stages that result in cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections, participants learned everything they needed to know about making delicious chocolate treats.

Steve Bernet, the Aggie Chocolate Factory Manager, expressed his excitement about hosting the PMCA course at his facility. He emphasized the importance of collaboration with industry leaders and organizations like PMCA in advancing knowledge and skills in the confectionery industry. While the Aggie Chocolate Factory does create and sell its own products, its main focus is on research and education. The facility’s official name – the Aggie Chocolate Factory Learning and Research Center – reflects this commitment to student-focused learning and teaching.

Dr. Martini highlighted the importance of PMCA in supporting confectionery professionals in their work. She noted that PMCA has a reputation as a leading trade organization for educating professionals in all aspects of chocolate manufacturing

By Samantha Jones

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