Where Chocolate Dreams Become Reality!
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Frequently asked questions

You’ve got questions. I’ve got answers.

Why should I choose a science based, skill learning skills?

While many consider working with chocolate an art, the fact is every confectionery art technique begins with tempering.   

What kind of training did you need?

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Why did you choose to host your work on Podia?

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How do I tell it my chocolate need to be tempered?

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Tell people more about yourself

Using 35 years of work experience, analytical  and education Dennis in combination with his Master Degree in Training and Development Dennis designed this learning system to help people learning the science and skills behind confectionery processes. 

Credentials

Dennis worked 16.5 years full-time for the Hershey Company in every area of R&D from new product development and ingredient substitution to process problem solving.  He continued as a contractor working in R&D using analytical techniques to solve products quality and solve processing issues. 

The Learning System

Using a results driven learning design, each excursion is designed to equip the excursioner with the ability to master a specific result. This includes mastery of 3 components.

  • The base process

  • Process control parameters

  • Science behind the process

Using these 3 basic components the student is equipped to create products, adapt processes, and brainstorm answers to process issues. The fourth level of Bloom's Taxonomy: remember, understanding, apply.

Tiered Business Model

eBooks: home and professional
Webinars
Phone Coaching
System Optimization

Experience

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