Basic Chocolate Making Course

22 - 25 May 2006
Bangi Selango, Malaysia
Organised by the Cocoa Producers' Alliance in collaboration with the Government of Malaysia

Context:

World cocoa production has over the last several years increased at a faster rate than world cocoa consumption. Secondly, cocoa has traditionally been consumed mainly in the developed nations of Western Europe and North America and continues to be so.

Combining existing stocks and production, total supply has over several years exceeded grindings, leading to a situation of persistent over-supply (structural). The problem of structural over supply has resulted in the long trend of low cocoa prices we have witnessed over the years.

COPAL member countries account for approximately 75% of world cocoa output but account only 5% of world cocoa apparent domestic consumption. There is therefore the need to vigorously boost the consumption of cocoa in the producing countries, especially in Africa which represent only 2% of total world consumption and yet over 70% of cocoa production.

To improve the world price of cocoa beans for the well being of hard working cocoa farmers, several approaches have been tried in the past. These include the Cocoa Buffer Stock and other instruments as contained in past International Cocoa Agreements. The Cocoa Producers’ Alliance adopted the Production Management Programme as a means of managing the production of cocoa in order to improve world prices. However, none of these measures or instruments was effective in solving the problem of structural over-supply.

Since the approach on the production/supply side has either failed or could not be properly implemented, the attention has moved to the consumption/demand side as a means of creating a balance between demand and supply on the world cocoa market to achieve remunerative prices and for a sustainable world cocoa economy.

The Council of Ministers therefore approved the Generic Promotion of Consumption of Cocoa to increase consumption in producing countries. As such, a Database on the Virtues of Cocoa and the COPAL Cocoa Day have already been instituted and launched respectively.

In most of the producing countries chocolate and chocolate products are mainly imported and are therefore not affordable for the populace. In order to increase the availability of locally produced chocolate and chocolate products at affordable prices it has become imperative to provide training for the manufacture of the above products locally.

This training course is thus the first of its kind and first step in the process of having local small-scale chocolatiers in other COPAL member countries besides Brazil and Malaysia.

An advanced training course will be organized at a later date.
 

OBJECTIVES

In implementing the work-plan of the Secretariat for the 2005/2006 cocoa years as approved at the 68th General Assembly and on the kind invitation of the Government of Malaysia, the Basic Chocolate Making Course will train personnel in small-scale chocolate making who will in turn train people in their respective countries.

The programme is to help other member countries start developing a downstream sector with the ultimate view of providing affordable chocolate and chocolate products to increasing its circulation and consumption as a health food.
 

CONDUCT OF WORK

The course will consist of lectures and practical exercises.

Course Content

Lecture Topics

1. History of cocoa and chocolate
2. Wet cocoa bean processing
3. Dry cocoa bean processing
4. Chocolate manufacturing
5. Tempering
6. Handmade Chocolate
7. Practical Exercises

Practical Exercises

1. Cocoa bean processing (demonstration at pilot plant)
2. Chocolate manufacturing (demonstration at pilot plant)
3. Tempering
4. Chocolate moulding
5. Chocolate shell, chocolate bar
6. Enrobing
7. Hollow figure
8. Production of centers and fillings for handmade chocolate
   Caramel truffle, Butter truffle, orange truffle, splitter truffle, Granola Bar and 3 layer agar.

Instructors

Officers from Malaysian Cocoa Board

PARTICIPATION

The training programme is aimed principally at:

• representatives of Ministries in charge of cocoa
• representatives in cocoa/food research institutions
• representatives of Ministries in charge of Industries, Rural Development and SMEs
• representatives of management structures (Cocoa Boards)
• representatives of small/medium scale enterprises (SMEs)
• representatives of cocoa farmer organizations

Educational Requirement

The minimum qualification requirement is ‘A’ Level or a diploma in Food Technology or equivalent.

Cost per participant:

The cost fee of USD 1,000.00 per person. It is inclusive of lunch, beverage breaks, laboratory fees, lecture notes, certificate of attendance and some utensils for chocolate making (Chocolate mould, thermometer and scrappers).

Participants are advised to bring suitable white coat or overall.
 

Number of Participants

A maximum of 20 places is available for the course. (first come first serve basis)

WORKING LANGUAGE

The course will be offered in English only.

DATE AND VENUE

Date:

The course will be held from 22nd to 25th May 2006

Venue:

Cocoa Downstream Research Centre
Malaysian Cocoa Board
Lot 3, Jln P/9B, Seksyen 13
43650 Bandar Baru Bangi Selangor

Accommodations

Participants are responsible for their own accommodations. However, we can assist with the arrangement upon request. We recommend the participants to stay at Hotel Equatorial Bangi because this is the closest hotel (3km) to the course venue. The rate of the hotel per night is as follow:

(Prices are subject to change)
 

Transportation

Malaysian Cocoa Board will provide transportation from hotel to the course venue.
 

No. of participants:

Minimum 10
Maximum 20.
 

Venue:

Cocoa Downstream Research Centre
Malaysian Cocoa Board
Lot 3, Jln P/9B, Seksyen 13
43650 Bandar Baru Bangi Selangor

 

Instructors

Officers from Malaysian Cocoa Board

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