17/03/2026
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