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Candy School – presented by Retail Confectioners Association of Philadelphia

Our pre-show one day Candy School kicks off the educational offerings with a full day of session with expert candymakers and chocolatiers that will guide attendees through four stations. Limit to 40 people.  This will be followed by three days of seminars on show floor. Check our web page for details.

Candy School location: Atlantic City, NJ at the Atlantic City Convention Center room 312 third level

Date & time: Saturday September 9th from 9:00 am to 5:00 pm

Fee: Pre-registration by August 19th $100 per person. $125 after with final registration Sept. 1st

You can register on line at phillycandyshows.com

Format: The four instructors who will take maximum of 10 students at a time rotating twice in morning and again in the afternoon, Lunch will be provided.

 

“Novelty Moulding” Hand filling of the novelty molds

Instructors: Janice Eismann, Lucille’s Own Made Candies, and Jim Bourne, Hilliards Chocolate Systems

 

“Panning” Chocolate coating almonds rolled in cocoa powder   

Instructor: Joe Sofia, Regional Account Manager, Cargill Cocoa & Chocolate  Ian Lazaus, ChocoVision  Ingredients supplied by Cargill Cocoa and Chocolate, Panners supplied by ChocoVision

 

 “Ganache making” for Truffles center

Instructor: Charles Niedermeyer II, Dept. Head/Chef Instructor, School of Business & Hospitably at Pennsylvania College of Technology, Ingredients supplied by Guittard Chocolate

 

 “Pat De Fruit” Cooking and cutting of Jellies

Instructor: Brian Donaghy, Chocolate Program & Innovation Manager for Tomric Systems. Equipment supplied by Tomric Systems

 

All stations assisted by students from Pennsylvania College of Technology sponsored by Retail Confectioners Association of Philadelphia

Visit the instructors at their respective booth on show floor

Bookings

Bookings are closed for this event.