Making Chocolate with Graduate Student Metincan Bolat
As part of the Food Science course offered by the Department of Gastronomy and Culinary Arts at Alanya University, our graduate Metincan Bolat met with students to share his experiences on the physical structure of chocolate, cocoa butter crystallization, and temperature-controlled production processes. The event focused particularly on the chocolate tempering process, which was covered in a hands-on manner. Each student prepared, shaped, and decorated their own chocolate. Students had the opportunity to reinforce their theoretical knowledge with production practice, develop their technical skills, and make observations based on industry knowledge.