Artisans and Chefsmanufacturing
Beginner / General

Chicago - Cocoa Ingredients In Bakery, Confectionery, Dairy & Plant-Based Applications In-Person Course

Food scientists, developers and procurement professionals, join us for 2 days in Chicago ( May 13 & 14, 2026) at the deZaan cocoa academy to learn about cocoa in dairy, plant-based applications, beverages, ice cream and bakery. Topics will 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
  • May 13, 2026
  • 2 Days
  • IL 60602, USA
  • Beginner / General
Experts In The Room
  • Madeline Bills

    Madeline Bills

    Senior Innovation Manager | Cocoa

About The Course

With over 110 years of cocoa excellence and expertise, enjoy a comprehensive and enriching learning experience with our team of experts. Leave with deeper capabilities in cocoa development to achieve enhanced finished products.

Cost-in-use: Explore potential bakery cocoa powder volume and cost reductions with our key developers, that maintain the same taste, color and texture.

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