Professional Candy Makers Learn Science of Chocolate at Aggie Chocolate Factory

Making chocolate is an art based solidly in science, and even professional candy makers have things to learn about it. Several professionals were in Logan recently for a short course at the Aggie Chocolate Factory.

The course, Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing, featured expert presenters from the confectionary industry, Utah State University food science Professor Silvana Martini, and hands-on opportunities to make chocolate.

The students were professionals from companies whose names are practically synonymous with chocolate: Hershey, Guittard, Wilbur’s of Maine and Ghirardelli, among others. The course was hosted by the Professional Manufacturing Confectioners Association.

Aggie Chocolate Factory Manager Steve Bernet said attendees explored the entire fascinating process of chocolate production, spanning the journey from cocoa bean cultivation and sustainable farming practices to all of the processing stages used to produce cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate and chocolate confections.

“Hosting a PMCA course is an important step for the Aggie Chocolate Factory and for USU’s food science program,” Bernet said. “We are proud to be associated with the organization and its long and distinguished history of educating and supporting its members in the confectionary industry.”

While the Aggie Chocolate Factory does make and sell products, its primary role is clear in the facility’s official name: the Aggie Chocolate Factory Learning and Research Center. Products are the result of student-focused research and teaching that provide hands-on opportunities to create and learn the science of chocolate “from bean to bar.”

“The PMCA is widely regarded as the confectionery industry’s leading trade organization for educating confectionery professionals,” Martini said. “The Aggie Chocolate Factory is thrilled to be involved with the association and to help support the organization’s important mission.”

As the organization’s mission statement notes, the purpose of the PMCA is to enhance the businesses and careers of confectionary professionals through learning and connections “which empower our members to create products that bring people joy.”