This year Chocolate Confectionery Production will focus more on the end product. Presentations such as Flow Properties of Chocolate and Panning will truly help you get the best from your development work.This well-established, popular course allows delegates to gain knowledge about the production and handling of chocolate. Lectures are given by industry experts, and a highlight of the course is the practical sessions that allow delegates to have hands-on training.Chocolate Confectionery Production is targeted at product developers, new comers to handling chocolate and those wishing to extend their knowledge on chocolate processing and handling. Due to the emphasis on one-to-one tuition in the practical sessions, places on this course are limited. From this course you willUnderstand the factors affecting flavour and how to control mouth feelDiscover how to control bloom of chocolateUnderstand how the choice of centres affects the bloom of chocolateEstablish the factors of formulation changes in chocolateTake part in practical workshops to temper chocolate using different techniques. Gain experience in using Leatherhead’s small-scale manufacturing and quality assessment equipment with on-hand assistance from the expertsUnderstand the polymorphic forms of cocoa butter and which is best