Introduction to the Manufacture and Science of Chocolate. UCC. 17th November 2026

Introduction

This is a one-day in person training workshop that will take place in UCC on 17th November 2026.

Dive into the delectable world of chocolate with our “Introduction to Science & Manufacture of Chocolate” course. This programme is designed for chocolate enthusiasts, aspiring chocolatiers, and professionals in the culinary and food science industries. Explore the fascinating journey of chocolate from bean to bar, understanding the intricate science behind its creation and the sophisticated techniques used in its manufacture.

This course will provide participants with the fundamentals of chocolate manufacture, from cocoa bean to bar. The workshop will focus on cocoa bean processing, chocolate production processes, key ingredients, and the main types of chocolate products. It will also focus on the science of chocolate, and the main factors affecting the quality of the end product, such as tempering.

Who should attend?

• Those considering starting a chocolate/confectionery business.
• New entrants to chocolate manufacturing businesses.
• Anyone who has an interest in developing their chocolate knowledge.
• Food graduates and food service professionals who need a refresher course.
• Ingredient suppliers.
• Aspiring chocolatiers and confectionery artisans
• Culinary professionals and food scientistsAnyone with a passion for the science and craft of chocolate

Course Format

This course combines theoretical lectures, interactive workshops, and practical lab sessions to provide a well-rounded understanding of the chocolate-making process. Participants will have the opportunity to work with industry experts and gain hands-on practical experience.

Course Content

• Cacao Cultivation and Harvesting: Learn about the cultivation of cacao trees, the process of harvesting cacao beans, and their global economic significance.
• The Science of Chocolate: Delve into the chemistry of chocolate, including the properties of cacao beans, the fermentation process, and the role of temperature and crystallization in chocolate making.
• Manufacturing Techniques: Gain hands-on experience in the essential techniques of chocolate production, including tempering and moulding.
• Sensory analysis of various types of chocolate including evaluating appearance, smell, taste, texture and sound: this analysis helps determine the quality and unique characteristics of different chocolates.
• Quality Control and Food Safety: Discover the standards and practices for ensuring high-quality and safe chocolate products and how to avoid chocolate defects such as fat and sugar bloom

Lead Trainers

Norma Kelly is an accomplished pastry chef, chocolatier, educator and entrepreneur with extensive experience in pastry and chocolate production. Her career began with pastry chef training in Dublin in 2002, followed by professional experience in Dublin and the south of France. She holds a degree in Culinary Arts with a Pastry major, a Masters in Food Product Development and Culinary Innovation, and a Diploma in Third Level Education from Dublin Institute of Technology, where she also lectured in pastry for almost ten years. In 2015, Norma won the ‘Best Moulded Praline’ award at the Cacao Barry UK and Irish Chocolate Masters. Driven by a lifelong ambition to establish her own business, Norma founded Praline in Mitchelstown in 2017. Today, Praline combines a café, pastry and chocolate shop with wholesale and corporate production, a dedicated production facility, coffee bar and pastry school.

Dr James Richardson is a lecturer in Plant Science, in the School of Biological Earth and Environmental Science and Environmental Research Institute, University College Cork; he is also Research Associate Royal Botanic Garden Edinburgh; Research Associate, Universidad del Rosario, Bogotá. CacaoWiRe Lead – systematics, taxonomy, evolution, biogeography of cacao wild relatives.  His research explores how geological and climatic changes shape global plant diversity. Current work in Colombia examines plant evolution and resilience to climatic change, informing conservation under modern environmental pressures. 

Paul O’Connell is an accomplished artisan chocolatier with decades of experience in confectionery and chocolate production. His career began as an engineering apprentice with Topps Candy in Europe, before moving to San Francisco to work with renowned chocolate makers Guittard Chocolate Company and Scharffen Berger Chocolate Maker.  Combining technical expertise from a decade in FDA-regulated biopharma manufacturing, a global education in chocolate craftsmanship, with a passion for bean to bar chocolate, Paul now owns and runs Tory Top Chocolate, a zero-waste chocolate factory and café  in Cork.” 

Course fee

The fee for this course is €540 per participant, €350 for those eligible* for funding by The Rural Food Skillnet. If you are not eligible for funding you can still register for the course directly with Food Industry Training Unit by emailing: Úna Martin