"We're here for 4 days at Chocolate Boot Camp, and we're teaching all aspects of chocolate for budding chocholatiers," said Joe Sofia, Chocolate Specialist.
The 2-part workshop is offered through the "Retail Confectioners International" or R.C.I. and is being held at the Joplin Candy House Factory.
"It's structured in a lecture and lab setting, and so, the lecture is in a formal classroom where we, this morning, looked at the molecular level of which chocolate is organized and this afternoon we are into the lab setting," states Kelly Brinkmann, Executive Director, Retail Confectioners International.
About 25 students from around the world are signed up for this session, saying they are excited to learn about more than just chocolate.
"I think it's great just to meet different people and to find out what other people are doing. I come from a little town in Wisconsin, and it's just so great to be able to come here and see a factory this size, and find out what they are doing and what we can hopefully aspire to," said Brandi Gray, Chocolate Student.
Before these chocholatiers get to the art of candy making, they are learning about the science, experts say mastering fundamentals like baking temperature and cooling practices are key to making the perfect chocolate.
"Right now, we are learning about tempering and all of the different things that can happen when you are trying to heat it. You can over-temper or under temper the chocolate," says Gray.
It's a delicate canvas, course instructors are certain the program will improve the industry one chocholatier at a time.
"We want them to have the confidence that they could build their own chocolate factory and they can start their own business, and they will have the technical skills to do that," states Joe Sofia.
The R.C.I. has offered "Chocolate Boot Camp" for nearly a decade. This is the 2nd year in a row the course has been held at the Candy House in Joplin.