Cocoa Ingredients in Bakery and Chocolate Confectionery - In-person Course
Join us in Amsterdam for an in-person cocoa workshop at our cocoa academy on 4th - 5th June 2025.
A blend of theory and hands-on practice, this course delves into the nuances of cocoa, providing a deeper understanding of it's complexities, to support you in developing new product concepts for your brands.
Availability
Limited Availability. Please complete the form below to sign-up for this course.
Cocoa Workshop | Bakery and Chocolate Confectionery
4 Jun 2025
2 days
1114 AN Amsterdam, Netherlands
Beginner / General
![Wouter Stomph]()
Wouter Stomph
Category Lead Bakery | Cocoa
Elevate your expertise with knowledge on the latest developments of cost-in-use concepts featuring deZaan cocoa powders, a technical deep dive on cocoa ingredients for bakery and chocolate confectionery applications, trending and innovative concept ideas, and much more!
On day 2 two options are available to choose from for the Sensory workshop and co-creation. Please select your preferred application on the registration form under 'Application'.
Cocoa origins and processing
Key parameters of cocoa powder
Cocoa ingredients in workshop lab
Behind-the-scenes tour of our deZaan cocoa processing factory.
Technical workshop
Cocoa trading and pricing
The latest market trends and insights in Bakery and Chocolate Confectionery and Spreads
Sensory tasting and workshop
Co-creation with our chefs and culinary experts.
Lots of tasty samples of our cocoa in application.
You will also receive a certificate of completion.
Joan Muyskenweg 30, 1114 AN Amsterdam, Netherlands