Cargill launches "Confectionery Essentials" education seminar

LITITZ, Pa., Sept. 4, 2012 /PRNewswire/ -- Cargill, owner of Wilbur^® chocolate and Peter's^® chocolate, today announced it has expanded the curriculum of its popular The Chocolatier's Workshop^™ with a new seminar, Confectionery Essentials.  Confectionery Essentials is an intensive, two-day, hands-on immersion into the fundamental techniques of producing confections.  The next session will be held April 24-25, 2013, at Cargill Cocoa & Chocolate headquarters in Lititz, Pa.

Led by Cargill's confectionery specialists, participants of Confectionery Essentials will learn the theory and science of making firm and soft caramels and cooked and cold creams, as well as how to blend a perfect ganache, and enrobe confections.   

"Confectionery Essentials is beneficial for anyone working in the confectionery industry.  The workshop is instructional and valuable for those just beginning or those who'd like a refresher," said Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate.  "Ultimately, our educational seminars are designed to help confectioners build the most successful businesses possible."

In addition to Confectionery Essentials, Cargill Cocoa & Chocolate will be executing the thirteenth session of its popular The Chocolatier's Workshop October 8-10, 2013, in Lititz, Pa.  Unique in the industry, the workshop goes beyond teaching confection making; it examines the business aspects necessary to run a successful shop.  The Chocolatier's Workshop is an interactive, three-day seminar that focuses on operating a confectionery business. 

Confectionery Essentials is limited to 12 participants who meet the workshop qualifications and The Chocolatier's Workshop is limited to 10 participants.  Please contact Heather Tardif at 717-626-3246, or e-mail [email protected] to register for either workshop or for more information.

About Cargill Cocoa & Chocolate:
Cargill Cocoa & Chocolate offers the food industry a wide range of both standard and customized cocoa and chocolate ingredients to be used in delicious bakery, confectionery, and dairy applications all over the world. Our product range includes high quality Gerkens® cocoa powders, chocolate including Wilbur®, Peter's® and Veliche®, coatings, fillings, cocoa liquors and cocoa butters. With years of experience in technical food expertise, Cargill supports its customers in new recipes and new product development.

Our facilities in Belgium, Brazil, Canada, Cote d'Ivoire, France, Germany, Ghana, the Netherlands, UK and the USA are fully dedicated to produce in accordance with the highest food safety standards.

To secure a good quality and sustainable supply of cocoa beans we have our own cocoa bean sourcing operations for buying, handling and/or exporting of cocoa beans in Brazil, Cameroon, Cote d'Ivoire, Indonesia and Vietnam. Presence in all the leading producing countries allows Cargill to oversee the supply chain from beans at origin to cocoa and chocolate products on our customers' doorstep. In addition, extensive market research and analysis proves to be a source of valuable information to our customers.

For more information visit: for EMEA www.cargillcocoachocolate.com and for North America www.cargill.com/food/cocoachocolate

About Cargill:
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 140,000 people in 65 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit Cargill.com and its news center.

SOURCE Cargill