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Chocolate Confectionery Production

11/27/12 9:00 am to 11/29/12 4:00 pm AST
Leatherhead Food Research
Randalls Road
Leatherhead, Surrey
United Kingdom
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.



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Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website


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