The Basics of Chocolate Manufacture & Applications<\/span><\/h1>\nVirtual Course | Nov. 9-11, 2021<\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Hosted by<\/h1>\n<\/div>![](\"http:\/\/162.215.209.106\/~pmca2\/wp-content\/uploads\/2021\/02\/Tomric-logo-new.png\" "\\"Tomric")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Agenda Overview<\/p><\/h1><\/span><\/div><\/div><\/div>Choose from two session times:
\nAM Session – 9:00 a.m.-12:00 p.m. EST | PM Session – 2:00-5:00 p.m. EST<\/p>\n
All demos and lectures will be given by instructors live from the facilities of Tomric Systems, Inc. Attendees will receive a digital course book, a certificate of completion and additional reference materials.<\/p>\n
Please register by Oct. 15 to receive a chocolate tasting kit shipped to your address.<\/strong><\/p>\n<\/div><\/div><\/div><\/div>Tempering<\/strong><\/p>\n\n- Science<\/li>\n
- Methods<\/li>\n<\/ul>\n
Moulding<\/strong><\/p>\n\n- Types of moulds<\/li>\n
- Basics of ganache<\/li>\n
- 3D moulding<\/li>\n
- Shell moulding, filling and capping<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
Coating<\/strong><\/p>\n\n- Equipment<\/li>\n
- Enrobing troubleshooting<\/li>\n
- Using the enrober<\/li>\n<\/ul>\n
Chocolate Manufacture<\/strong><\/p>\n\n- Origin<\/li>\n
- Stages<\/li>\n
- Equipment<\/li>\n
- Standard of identity<\/li>\n
- Interactive sensory session<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div>
Instructors<\/p><\/h2><\/span><\/div><\/div><\/div><\/div><\/div><\/div>![\"Jim](\"http:\/\/162.215.209.106\/~pmca2\/wp-content\/uploads\/2021\/08\/Bourne-J-photo-2018-scaled-e1629476294694.jpg\" "\\"Bourne")
<\/span><\/div><\/div><\/div><\/div>Jim Bourne, Hilliard\u2019s Chocolate System<\/i><\/p>\n<\/div>
Hosted by<\/h1>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Agenda Overview<\/p><\/h1><\/span><\/div><\/div><\/div>Choose from two session times:
\nAM Session – 9:00 a.m.-12:00 p.m. EST | PM Session – 2:00-5:00 p.m. EST<\/p>\n
All demos and lectures will be given by instructors live from the facilities of Tomric Systems, Inc. Attendees will receive a digital course book, a certificate of completion and additional reference materials.<\/p>\n
Please register by Oct. 15 to receive a chocolate tasting kit shipped to your address.<\/strong><\/p>\n<\/div><\/div><\/div><\/div>Tempering<\/strong><\/p>\n\n- Science<\/li>\n
- Methods<\/li>\n<\/ul>\n
Moulding<\/strong><\/p>\n\n- Types of moulds<\/li>\n
- Basics of ganache<\/li>\n
- 3D moulding<\/li>\n
- Shell moulding, filling and capping<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
Coating<\/strong><\/p>\n\n- Equipment<\/li>\n
- Enrobing troubleshooting<\/li>\n
- Using the enrober<\/li>\n<\/ul>\n
Chocolate Manufacture<\/strong><\/p>\n\n- Origin<\/li>\n
- Stages<\/li>\n
- Equipment<\/li>\n
- Standard of identity<\/li>\n
- Interactive sensory session<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div>
Instructors<\/p><\/h2><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div>Jim Bourne, Hilliard\u2019s Chocolate System<\/i><\/p>\n<\/div>
<\/span><\/div><\/div>Agenda Overview<\/p><\/h1><\/span> Choose from two session times: All demos and lectures will be given by instructors live from the facilities of Tomric Systems, Inc. Attendees will receive a digital course book, a certificate of completion and additional reference materials.<\/p>\n Please register by Oct. 15 to receive a chocolate tasting kit shipped to your address.<\/strong><\/p>\n<\/div> Tempering<\/strong><\/p>\n Moulding<\/strong><\/p>\n Coating<\/strong><\/p>\n Chocolate Manufacture<\/strong><\/p>\n Instructors<\/p><\/h2><\/span> Jim Bourne, Hilliard\u2019s Chocolate System<\/i><\/p>\n<\/div>
\nAM Session – 9:00 a.m.-12:00 p.m. EST | PM Session – 2:00-5:00 p.m. EST<\/p>\n\n
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