Cacaolab

We are beyond excited to share that Cacaolab is hosting a deep‑dive masterclass on the science of chocolate ingredients: the must‑follow training for anyone in chocolate, confectionery, food R&D or product innovation.

We’ll explore how cocoa solids, cocoa butter, sugars, milk powders and emulsifiers each shape chocolate. From sweetness chemistry to cocoa butter polymorphism, and from dairy functionality to the power of dispersing agents… this masterclass connects molecular structure to real product performance in the most inspiring way.

If you’re passionate about chocolate’s hidden mechanics, this is where your next breakthrough starts. 🍫💡

Registration is now open:
🔬 The science beneath the surface: ingredients driving structure–function in chocolate
📍 Gent, Belgium | 19–21 May 2026

More information via cacaolab.be/training/mcingredients2026

Looking forward to Sunday! 🤎

https://www.youtube.com/watch?v=mAys2072sKk

🍫🌱 Our first Cocoa & Chocolate Processing Workshop in Malaysia was a hit! From bean-to-bar training and field visits to inspiring lectures, it was an eye-opening week for chocolate lovers.

Now we’re gearing up for the next edition! 🎉

📅 Jan 26–30, 2026
📍 Malaysian Cocoa Board, Nilai

✨ What to expect:
✔️ Make your own bean-to-bar chocolate
✔️ Learn from cocoa & chocolate experts
✔️ Field trips + networking with chocolate makers worldwide

💰 Malaysians: RM 8,000 | 🌍 International: USD 3,000
🕓 Register before Oct 31, 2025 (limited seats!)

👉 Details: https://lnkd.in/eArGJjC8

👉 Sign up: https://lnkd.in/eBsnJeH4

Who’s ready to take their chocolate journey to the next level? 🍫✨

Cacaolab's Cocoa & Chocolate Processing workshop in Malaysia, 2024 Watch our 2024 workshop in Action! 🎥Get a glimpse of our 'Cocoa & Chocolate Processing workshop' held in Malaysia in November 2024: the moments of discovery...

🍫 Exciting news from Cacaolab! 🍫

Our General Manager, Claudia Delbaere, will be taking the stage at Artisan Xpo in Kortrijk Xpo on Sunday, September 28 (4:30 – 5:00 pm) with her talk “Rising cocoa costs? Discover tasty solutions.” She’ll share creative ways for chocolatiers, bakers, and pastry chefs to keep the quality (and delicious taste!) even when cocoa prices are high. Yes… there will be tastings too! 😋

And that’s not all - on Tuesday, September 30, Claudia joins the jury of the Belgian Chocolate Awards, honoring the craftsmanship of Belgium’s finest chocolatiers. 🇧🇪✨

👉 Don’t miss out on this sweet and inspiring edition of Artisan Xpo!
Register here: https://artisan25.registration.xpogroup.com/invitation/customer/GLEAN1

🍫 Learn the science of chocolate in Malaysia! 🌱
Join the Cocoa & Chocolate Processing Workshop (Jan 26–30, 2026) — 5 days of lectures, hands-on bean-to-bar training & field visits.

⚡ Limited seats — register by Oct 31, 2025: cacaolab.be/training/ccp26-malaysia

✨ Help Us Improve! Your Feedback Matters! ✨
At Cacaolab, we’re committed to delivering top-notch training programs that are scientific and hands-on. To ensure we’re meeting your expectations and continuously improving, we’d love to hear your thoughts!

📋 We’ve created a quick Microsoft Forms survey to evaluate your experience with our training program. It only takes a few minutes, and your insights will help us refine our offerings to serve you better.

🎁 As a thank-you, everyone who completes the survey will receive access to a free webinar!

🔗 Click here to share your feedback: https://forms.office.com/e/pQxD7JC8rq

Thank you for being an essential part of our journey towards excellence! 🌟

✨ We could watch cocoa beans all day long ✨

Diving deep into the heart of chocolate starts with these little wonders - cocoa beans! 🌱🍃 Did you know each bean carries a world of flavor and richness?

From the lush rainforests of South America to the vibrant plantations of Africa or Asia, cocoa beans bring a symphony of tastes and aromas. 🌍🍫

At Cacaolab, we can transform these magic beans into amazing chocolate. In our small-scale production facility, we’re passionate about every step of the chocolate-making journey from roasting, through winnowing and grinding into cocoa mass and further processing into chocolate with mixing, refining and conching.
Want to use our equipment? Hit us up!