GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION

MANUFACTURING CONFECTIONER

DECEMBER 2012Vol. 92, No. 12

GLOBAL NEW PRODUCTS

PROSWEETS COLOGNE ARTICLE INDEX 2012

BUSINESS NEWS

20 December 2012 • The Manufacturing Confectioner

Monday, February 25Welcome, course overview and introduc-

tionsIntroduction to chocolate and tastingsChocolate coatings and compoundse art of chocolate manufactureChocolate tempering theorySelecting the right chocolate for your prod-

ucts and operationChocolate handling and troubleshooting

• Melting chocolate• Common mishandling mistakes• Methods of tempering chocolate

including block, shaving, partial melt,mush, cooling and reheating

• Group preparation of truffle and melt-away base

Review the day

Tuesday, February 26Tempering and bloom — everyday appli-

cationsTransforming chocolate into confections:

Center preparation (including trufflesand meltaways)

Introduction to chocolate enrobing tech-niques

Moulding techniquesLab session: hands-on chocolate making:

• Moulding and depositing basics• Dipping and forming bark• Making fine truffles• e secrets of enrobing

Instructor tasting and review of chocolatesInstructor panel discussion

Wednesday, February 27e history of chocolateHow to operate an excellent food business

• Quality control and traceability practices• Product labeling• Good manufacturing practices• Storage and handling best practices

Maintaining and extending the shelf life ofyour confection

Open forum and instructor panel discussionChocolate artistry techniquesFinal instructor panel discussionCelebration reception

Thursday, February 28School of Chocolate Knowledge quizDiscussion and application of quiz materialsCourse evaluationsCourse certificate presentationsCourse ends at noon

Instructors: Randy Hofberger, R&D Candy

Consultants, LLC (lead instruc-tor)

Jim Bourne, Hilliard’s ChocolateSystem

Adam Lechter, ADM CocoaJoe Sofia, Cargill Cocoa & ChocolateDennis Witzel, consultant

Registration is available on a first-come, first-served basis to the first 25 registrants.Registrants should wait to receive confirma-tion of registration before booking flights orarriving for class.

www.retailconfectioners.org/bootcamp

Retail Confectioners InternationalChocolate Boot Camp

February 25 –28, 2013 • Candy House Gourmet Chocolates • Joplin, Missouri

Global SourceDirectory ofIngredients,Equipment &Packaging

The most complete list of sup-plies and suppliers to the candy,chocolate, chewing gum and barline industry.

Ingredients: companyindex, ingredient index,listed ingredients.

Equipment: companyindex, equipment index,listed equipment, machin-ery agents.

Packaging material andpackaging services: com-pany index, packagingmaterial and services.

Price is $50.00 per copy,please remit with order.

Postage charges:U.S.: US$5 per itemCanada & Mexico: US$10 per itemAll other countries: US$22 per item

MC Publishing Company, Inc.711 W Water St, PO Box 266,Princeton, WI 54968 USA

Tel: +1 (920) 295 6969Fax: +1 (920) 295 6843Email: MCinfo@gomc.com

INGREDIENTS

EQUIPMENT

PACKAGING

MANUFACTURING CONFECTIONER

JULY 2012

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. 92, No. 7

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2013 Spring Regional InstituteApril 14 –17, 2013

Lancaster, Pennsylvania

Convention & Industry ExpoJune 24 –28, 2013 Cincinnati, Ohio

2013 Fall Regional InstituteSeptember 16 –19, 2013

Buffalo, New York

R. Hofberger J. Bourne A. Lechter J. Sofia D. Witzel