Explore the world of chocolate confectionery with this year’s Chocolate Confectionery Production training course that has been totally revised and extended to a three-day course to include more areas of chocolate confectionery, such as enrobing, dairy ingredients and emulsifiers. Lectures are given by industry experts who have many years of confectionery experience and are a wealth of knowledge when it comes to trouble shooting and fault finding. They are enthusiastic about training up the next generation of chocolatiers. Delegates attending the course will gain knowledge about the production, ingredients and handling of chocolate. Day 2 of the course will conclude with a tour of Sir Hans Sloane chocolate studio. Due to the emphasis on hand-on tuition in the practical sessions, places on this course are limited.