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Welcome to the
Aggie Chocolate Factory
The Aggie Chocolate factory is part of the Nutrition, Dietetics, and Food Sciences Department at Utah State University.

Our Mission
The mission of the Aggie Chocolate Factory is to provide teaching, research, and outreach opportunities to students, faculty, the community, and chocolate producers. We strive to provide ​exceptional opportunities for all to learn about chocolate and its production with attention to quality, safety, sustainability, and efficiency in a professional and collaborative working environment.

How do we make our bean-to-bar chocolate?
Step 1: Sourcing Beans
Step 2: Sorting and Roasting Beans
Cacao used in Aggie Chocolate is sourced internationally. Seeds are picked, fermented, and dried in preparation for shipping directly to Logan, Utah.
The beans are then hand sorted to separate out unedible items and unusable beans. Good beans are placed in the roasting machine and the rest are used for research.
Step 3: Winnowing
Step 4: Conching
After the beans are roasted they are placed in the winnower machine, separating the shell from the beans, and crunched into cocoa nibs which are ready for pre-grinding. 
The fine cocoa nibs are then placed in the melanger machine where they are mixed into liquid and refined. Sugar is added at this point to give the chocolate sweetness.
Step 5: Blocking and Tempering
Step 6: Molding
The chocolate is then set in blocks to age which improves flavor. Tempering melts the blocks down to make it smooth, silky, and glossy. This gives the chocolate the crisp snap when broken or bitten into. 
The chocolate is then poured into molds and placed in the fridge to set. Every chocolate bar is inspected for imperfections. If the bar is not good to sell, it is melted back into the tempering machine. 
Step 7: Packaging
At this point, the chocolate bars are wrapped and ready to be used in Aggie Ice Cream and be sold to the public. 
Step 8: In the Hands of the Consumer
The Thistle and Rose Aggie Chocolate bars are happily consumed by the public and used in the pastries sold in the Aggie Chocolate Factory Café.
Are you interested in our academic courses?
For more information about Food Science program at Utah State University, click the link below.

About Us

Aggie Chocolate Factory (ACF), Learning and Research Center at the College of Agriculture and Applied Sciences is a small batch, bean-to-bar chocolate processing facility located at Utah State University.

The mission of the ACF is to provide teaching, research, purchase, and outreach opportunities to faculty, students, chocolate producers, and the community about our high-quality bean-to-bar chocolate.

This opportunity extends to students, industry professionals, the public, and people that work with and for the ACF. We aim to provide this opportunity with attention to quality, safety, and efficiency in a professional, cooperative, and collaborative working environment. We strive to provide an exceptional opportunity for all to learn about chocolate and its production.