This year at the ZDS – Zentralfachschule der Deutschen Süßwarenwirtschaft, there were several new chocolate courses, such as a sensory course, which dealt with sensor technology as an instrument and methods to support product development and marketing, or an English “bean-to-bar” course. The second half of 2018 will also continue “chocolaty” and with new formats: From 16 to 27 July, the Spanish Chocolate Course will take place again, during which the ZDS will offer a theme evening “Meet the Farmer”. Interested companies can register and exchange information directly with cocoa farmers from Colombia.

In the previous issue of “Sweets Processing”, we already presented the further education of chocolatier. The first module will start from 23 July to 3 August and is aimed at confectioners from the second year of training, trainees and professionals from comparable fields of activity with several years of professional experience.

From 3 to 7 September, everything is about “Chocolate Fillings & Spreads Technology”. This course introduces the technologies and raw materials for the production of filled chocolates and spreads.

The “Forum Roasting Technology” will enter its second round from 11 to 12 September. This year, the focus will be on adapting the roasting process to the quality of cocoa beans and nuts, on adapting the roasting parameters for the desired end product and on pre-treatments and after-treatments of roasting.

Crowning conclusion and highlight of the “chocolate year” at ZDS is certainly the Choco Tec, which will take place from 3 to 5 December at the Congress-Centrum North in Cologne. Every two years, the most successful and established ZDS congress attracts more than 300 participants from about 20 countries and from all sectors of the chocolate industry. This year’s motto of the congress is “Innovation, Information and Inspiration”.