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Chocolate course advanced

3 days
Uzwil, Switzerland
Product developers, technologists, R&D and production managers

This course offers you a deeper look into different chocolate mass production processes and the structures, flow properties and sensorial properties that each process delivers.

We will discuss the influence of raw materials (fats, sugar replacers, emulsifiers) on the different processes and the end products, as well as rheology, chocolate structures and flavor. We will focus on flavor development during conching, as well as on different analytical tools for flavor analysis.

You will have the opportunity to put what you learn into practice in our plant. At the end of the course you will have a deeper understanding of all of the process steps and technology required to create maximum-quality chocolate mass.

This course is especially designed for experts in the chocolate industry who have already attended our Chocolate course classic and/or have many years of experience in chocolate production.

  • Accommodation for the duration of the training
  • Training documentation
  • Practical demonstrations of chocolate mass processes at our brand-new pilot plant
  • Lunch and dinner
  • Certificate of participation
  • Cost per person: CHF 3950 / EUR 3600 / USD 3950


Do you want to join this training? Then please fill out the form below to register and send it via mail to our expert: courses.sc@buhlergroup.com

We will get in touch with you to give you detailed information and to confirm your participation request. 


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More about this course

Uzwil, Switzerland

Process Technology Team

Combining more than 50 years of experience with the different process steps in cocoa and chocolate manufacturing, our experts Stefanie Keller, Ricardo de Gregorio, Erich Staubli, Katharina Stallinger and Tanja Berti will share their expertise with you under the leadership of Stefanie Keller. As a process specialist with more than 10 years experience, she is a hands-on expert for chocolate mass production on customer’s sites with deep-dive scientific background.

Uzwil, Switzerland

Application Center Team

Stefanie Keller, Ricardo de Gregorio and Erich Staubli welcome you, and look forward to sharing the practical touch and experience of professional chocolate making.

How to find us

Content Block

Contact our training expert

Assistant to Management

Barbara Sosa


+41 71 955 20 53

Gupfenstrasse 5
9240 Uzwil