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The art and science of chocolate manufacturing is a craft that requires skill and constant learning. Recently, several professionals gathered in Logan for a short course at the Aggie Chocolate Factory to learn more about this process. The course, entitled Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing, featured expert presenters from the confectionery industry, as well as Utah State University food science Professor Silvana Martini.

During the course, attendees had the opportunity to engage in hands-on activities to create chocolate. These activities included everything from cocoa bean cultivation and sustainable farming practices to the various processing stages that result in cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

The course was hosted by the Professional Manufacturing Confectioners Association (PMCA), an organization that provides a comprehensive overview of the chocolate production process. The PMCA has a long-standing commitment to educating and supporting members in the confectionery industry. Steve Bernet, the Aggie Chocolate Factory Manager, expressed his excitement about hosting a PMCA course at the facility. He emphasized the significance of collaboration with the organization and its dedication to empowering professionals to create products that bring joy to people.

Dr. Martini highlighted the importance of the PMCA in the confectionery industry, noting its reputation as a leading trade organization for educating professionals. She expressed her pride in being involved with the association and supporting its mission of advancing knowledge and skills in confectionery professionals through partnerships such as those with facilities like the Aggie Chocolate Factory Learning and Research Center.

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