Cocoa Sensory in Chocolate Confectionery Workshop
Manufacturing professionals, are you ready to get a hand-on, cocoa-based sensory experience of their production right from beans-to-bar?
Gain practical insights and expert cocoa knowledge in this immersive workshop covering cocoa origination, fermentation, sensory evaluation and cocoa liquor tasting.
Verfügbarkeit
Limited Availability!
Cocoa Sensory in Chocolate Confectionery Workshop
29. Apr. 2026
2 Tage
Amsterdam, Netherlands
General / Beginner
![Wouter Stomph]()
Wouter Stomph
Kategorie Blei Bäckerei & Snacks | Kakao
Miguel Rebelo
Category Manager | Cocoa
Join us on our two-day educational training and interactive experience which gives you an immersive feel to how cocoa is created.
Participants will get the chance to learn how to evaluate cocoa quality while understanding flavor development through our cocoa liquor tasting with origin insights and product formulation straight from our technical experts in the field.
Introduction and exclusive insights on cocoa origin, harvest, fermentation, and processing.
In‑depth cocoa sensory training with guided evaluations and flavor analysis.
Tasting and understanding cocoa liquors and their role in product development.
Insights into cocoa ingredient characteristics and how they influence applications.
Exploration of bean‑to‑bar chocolate manufacturing and key processing steps.
Chance to co-create with deZaan chefs and culinary experts using deZaan cocoa liquors in application.
Interactive VR exploration of cocoa origins, farms, and sourcing locations to understand cocoa’s path from origin to application.
Factory guided tour for a behind‑the‑scenes look at real cocoa production. (Optional)
Final wrap‑up with expert discussions, Q&A, and key takeaways.
Joan Muyskenweg 30, 1114 AN, Duivendrecht, Amsterdam, Netherlands