1.Traditional Chocolate Making
2.Cocoa Beans: from Tree to Factory
3.Sugar and Bulk Sweeteners
4.Ingredients from Milk
5.Chocolate Crumb
6.Production and Quality Standards of Cocoa Mass,
Cocoa Butter and Cocoa Powder
7.Particle Size Reduction
8.Flavour Development in Cocoa and Chocolate
9.Conching
10.Chocolate Flow Properties
11.Bulk Chocolate Handling
12.Chocolate Temper
13.Tempering
14.Moulding, Enrobing and Cooling Chocolate Products
15.Cold Forming Technologies
16.Chocolate Panning
17.Non-Conventional Machines and Processes
18.Chocolate Rework
19.Vegetable Fats
20.Recipes
21.Project Management and Process Control
22.Instrumentation
23.Food Safety in Chocolate Manufacture and Processing
24.Packaging
25.Legal Aspects of Chocolate Manufacture
26.Intellectual Property; Protecting Products and Processes
27.Nutrition and Health Aspects of Chocolate
28.Chocolate Marketing and Other Aspects of the Confectionery
Industry Worldwide
29.Future Trends