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Beginner / General

Chicago Course: Cocoa Ingredients In Bakery, Confectionery, Dairy & Plant-Based Applications | deZaan

Food scientists and developers, join us in Chicago on September 9 & 10th at the deZaan cocoa academy to learn about cocoa in dairy, plant-based applications, beverages, ice cream and bakery, including the latest developments in cost-in-use concepts, and more. A blend of theory and hands-on practice, this course helps you make more powerful procurement and development decisions.

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  • Cocoa Ingredients In Bakery, Confectionery, Dairy & Plant-Based Applications Course
  • Sep 9, 2025
  • 2 Days
  • IL 60602, USA
  • Beginner / General
Experts In The Room
  • Madeline Bills

    Madeline Bills

    Senior Innovation Manager | Cocoa

About The Course

Learn cocoa ingredients for bakery, dairy and plant based formats in a Chicago workshop with practical sessions and expert guidance; sign up.

Overview Of Key Topics Covered In The Course

In this deep dive you will experience:

  • Cocoa tree to treat (cocoa origins, processing and portfolio)

  • Cocoa portfolio: Development impacts, liquor and butter tasting and sensory session

  • Chocolate confectionery creations and compound coating

  • The Business of Cocoa: Cocoa crop update, cocoa trading and pricing, insights in the future of cocoa and more

  • Cocoa in Bakery, Dairy & Plant-based Beverages & Ice Cream & Confectionery applications: Hands on exploration, color, flavor and texture, functionally and more

  • Cost-in-use developments in Bakery

DeZaan Certificate
Address

24 E Washington St, Chicago, IL 60602, USA