| Tuesday, 15/05/2018 | ||
| Time | Topic | |
| 10.00 | Welcome | |
| 10.30 | Introduction: | |
| Tree to bar: Aroma forming steps in the production chain | Julia Kieck, ZDS | |
| 10.45 | Cacao qualities: Cacao origins, types and aroma relevant compounds | Julia Kieck, ZDS |
| 11.45 | Influence of cacao farm management, fermentation and drying on cacao quality | Andreas Schnall, Forest Finest |
| 12.45 | Lunch | |
| 13.45 | Off-flavours and contamination in the cocoa production chain | Julia Kieck, ZDS |
| 14.45 | Cocoa and chocolate basic aroma training: "How to taste" and sample degustations: | Oliver Coppeneur, Confiserie Coppeneur et Compagnon GmbH |
| - Single origin/Grand cru cocoa beans and liquors | ||
| - Cocoa beans with off-flavours | ||
| 16.15 | Break | |
| 16.30 | Quality control of cocoa beans in theory and practice | Normann Wagner, Julia Kieck, ZDS |
| 17.30 | End of the first day / Dinner | |
| Wednesday, 16/05/2018 | ||
| Time | Topic | |
| 09.00 | Welcome | |
| 09.15 | Roasting: What happens during roasting, which roasting techniques exist and how to adapt the process? | HDM |
| 10.30 | Break | |
| 11.00 | Practical roasting demonstrations using different methods and cocoa types | HDM |
| 12.30 | Raw materials for chocolate production: How does the raw material influence the final product quality? | Normann Wagner, ZDS |
| 13.15 | Lunch | |
| 14.00 | Chocolate production: The traditional way of chocolate production vs. the small scale - Technology and processing path differences | Normann Wagner, ZDS |
| 15.00 | Conching and tempering: Two important quality steps | Normann Wagner, ZDS |
| 15.45 | Break | |
| 16.15 | Practical liquor and chocolate production in small scale | Normann Wagner, ZDS |
| 17.30 | End of the second day / Dinner | |
| Thusday, 17/05/2018 | ||
| Time | Topic | |
| 09.00 | Welcome | |
| 09.15 | The use of emulsifiers in chocolate production | Jürgen Detert, Cargill Texturizing Solutions Deutschland GmbH & Co. KG |
| 10.00 | Small Batch Machinery | Tecno3 |
| 10.30 | Break | |
| 11.00 | Practical chocolate production in small scale | Normann Wagner, ZDS |
| 13.00 | Lunch | |
| 14.00 | Enrobing and depositing solutions in small scale | Normann Wagner, ZDS |
| 15.30 | Final discussion | Normann Wagner, ZDS |
| 16.00 | End of the course - Farewell |