Cargill to Host Two Upcoming Workshops for Aspiring Chocolatiers
The third day is spent in the Cargill Cocoa & Chocolate research and development laboratory where participants will get a hands-on candy-making and tempering session with Cargill Cocoa & Chocolate's expert instructors.
15 Feb 2010 --- Cargill, owner of Wilbur chocolate and Peter's chocolate, has announced it will offer the fifth and sixth sessions of The Chocolatier's Workshop in March and May of 2010. The fifth session will take place March 22-24 and the sixth session will occur May 3-5. Both sessions will be held in Lititz, Pa. Over 30 participants have already successfully completed the three-day workshop.
"The Chocolatier's Workshop is beneficial for people working in the confectionery industry," said Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate. "With two days spent on business and marketing plans, the workshop can be instructional and valuable for those just beginning, those who need a refresher, or those in need of a few good ideas."
The Chocolatier's Workshop is an interactive, three-day seminar that focuses on opening and operating a confectionery business. The workshop consists of two days in a classroom setting where participants will learn the fundamentals of starting a chocolate business such as selecting a site location, determining the proper product mix, purchasing the correct equipment, marketing, advertising, the legal and operational landscape of business and the type of professionals who can help navigate it, and understanding an owner's rights and responsibilities.
The third day is spent in the Cargill Cocoa & Chocolate research and development laboratory where participants will get a hands-on candy-making and tempering session with Cargill Cocoa & Chocolate's expert instructors.
Eric Berley, a participant of The Chocolatier's Workshop, comments, "The class was a great beginning course for the novice like me with trained experts to help guide the individuals to a better understanding of chocolate and its properties and the mechanics of operating a full scale business within that field. I highly recommend it to anyone who is thinking about getting into the chocolate business."
