Confectionery and chocolate fillings - Web-Seminar - Block 3 PEC-2114/3 Seminar expired

17.06.2021 Chocolate with liquid and caramel fillings

In this course we deal exclusively with fillings for pralines and chocolates. The block about caramel and liquid fillings shows you the necessary knowledge about raw materials, processing techniques and recipes.

Program of Block 3

Thursday, June 17, 2021


12:30 Welcome 

  Caramel as filling or for enrobing

            • Introduction: Types of caramel and market products

            • Raw materials: Sugars, glucose syrup, milk ingredients, fats, emulsifier, flavors

            • Recipes, composition

            • Water content, water activity and shelf life

            • Production process continuous and discontinuous

            • Depositing and Forming processes

            • Troubleshooting

       Liquid fillings – with and without sugar crust

            • Introduction: Types of  liquid fillings and market products

                      • Liquid filling with sugar crust  – indirect method

                      • Liquid filling with sugar crust  – direct method

                      • Liquid filling without sugar crust

            • Raw materials: Sugars, flavors, hydrocolloids

            • Recipes, composition

            • Water migration, sugar bloom

            • Production process

            • Depositing in starch trays, destarching, enrobing

            • Chocolate forming/ moulding, filling, stabilizing, closing

            • Troubleshooting

17:30 End of the Block

 - Subject to changes -



Target audience:

• Employees of industrial chocolate manufacturers

• Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers


Samples will be sent prior to the seminar at an additional cost of 50,00 €. To get the samples on time please do your booking as soon as possible.

Further Blocks:

1. Fondant raw mass, fondant, fondant glazings 19.05.2021

2. Water based fillings, jellies, aerated products and fillings 14.07.2021

3. Liquid chocolate fillings and caramel 17.06.2021

4. Fat based fillings 25.08.2021

5. Nougat, Gianduja and Marzipan 07.09.2021

6. Truffle and ganache 06.10.2021

7. Hard, soft and laminated crocant 03.11.2021

8. Forming technologies 15.12.2021

Tags used:


17.06.2021  |  Solingen

Chocolate with liquid and caramel fillings


17.06.2021 | 12:00 o'clock


17.06.2021 | 17:30 o'clock


a. Types of liquid fillings with market products
b.  Raw materials
c. Types of liquid fillings with market products
d. Raw materials
e. Shells
f. Pre-formed chocolate shells
g. Sugar crust licors with and without alcohol



ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

10 Participants for this seminar
3 Participants  per company


  • EN

Participant fee

450,00 €

Reduced Participant fee (only for members of ZDS e.V.)

300,00 €

Services included

  • Course documentation via download

This seminar is already expired and can not be booked.

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For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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