Course curriculum
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Pre-Course Survey
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Raw Materials Production
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Selection of Cocoa Beans
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Preparation of Cocoa Beans
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Fats and Their Preparation
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Importance of Cocoa Butter
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Use of Vegetable Fats
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Use of Lecithin and Other Fat Extenders
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Use of Butter Oil
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Use of Milk
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The Milk Crumb Process
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Advantages of Using Milk Crumb
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Comparison of Milk Crumb and Milk Powder
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Preparation of Sugar
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Use of Added Flavours
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The Purpose of Mixing
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Batch/continuous and Continuous Mixing
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Purpose of Refining; Five Roll and Two Roll Refiners
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Effect of Refining on Particle Size Distribution
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Process of Refining
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Refining of Different Types of Chocolate
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Reasons of Conching
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Process of Conching
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Cold and Hot Conching
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Conching Machinery
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Temperature and Time In The Conching Process
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Control of the Conching Process
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Assignment 1
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Viscosity - What It Is and How It Is Affected
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How Viscosity Is Measured
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Equipment Used To Measure Viscosity
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Importance of Viscosity To Chocolate Making Process
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Plant and Laboratory Methods of Measuring Particle Size
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![](https://import.cdn.thinkific.com/572392/T8JoSw8BSPqsZ7Qt9aG5_Chocolate%20Course%20Image.jpg)
About this course
- 43 lessons
- Duration: 2 hours, up to 2 weeks
- Certificate of Completion
INSTRUCTOR
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