The Aasted Academy is a place of innovation where you gain insights into new ways of producing beautiful final products for your consumers to enjoy – and you are invited!

Even today the one-shot technology is rather uncared for by the technical literature. Only sparse information and benchmarks about the practical implementation are available.

Together we will unfold the hidden secrets of the one-shot technology, and provide you with knowledge about how to optimize your production.

During the 3-day workshop, you will gain insights in how to eliminate common problems when producing with the one-shot technology, both through hands-on exercises and by theory.

• Avoid over-crystallization of chocolate and blocked nozzles
• Controlling temperature of filling and avoid cracked chocolate shells
• Eliminate having air bubbles in the chocolate
• Learn the right amount of vibration of the one-shot chocolates.

Mikkel owns an artisanal company in Denmark who operates through an agrarian perspective in tune with sustainable values: Microecology of place, single origin native cocoa varietals and a direct trade model. Mikkel Friis-Holm is a trained chef by profession and an explorer by vocation; his trajectory in cooking has strongly influenced his trajectory with chocolate.  

Mikkel has sky-high ethics as a focal point for his chocolates. He is a.o. Co-Founder of Direct Cacao, where the chocolate beans are handled directly with the farmers. He is also the author of the book “Chokolade”, an exploration of history and science behind chocolate, along with a rich selection of Mikkel’s best chocolate recipes.

Mikkel has won several International Chocolate Awards and latest in 2018 he received one gold medal and two silver. He is recognized as one of the best in the world in his field.

Head of Innovation, Quality & Technology from the fine chocolate manufacturer Max Felchlin AG in Switzerland. His knowledge incorporates diverse areas of semi-finished and finished products, development, quality, sales and acquisitions. He started his food industry career 40 years ago.

In the 90ies he began working with chocolate in cooperation with an international chocolate company, when he developed products for the Japanese brand “Holios” in Australia. He ensured that the strict Japanese quality requirements were implemented. After returning to Switzerland, he continued developing products and managing quality at Hans Kaspar AG. Max Felchin AG then asked him to work for them 18 years ago.

Sepp believes in supporting cocoa farmers at the origin and as such has provided his technical assistance to a project in Granada  that has just begun to develop their own cocoa mass from Granada cocoa beans. His goal is the continued development of the best possible taste experience, from every bean while maintaining quality and sustainability.

Day 1

19.00 – Welcome at the hotel
20.00 – Dinner

Day 2

08.00 – Transfer to Aasted

08.30 – Welcome to Aasted
09.00 – The Nilshot hardware
10.00 – Nilshot one-shot praline demonstration
10.15 – How to programme the Nilshot

11.00 – Coffee break

11.20 – New one-shot products (brainstorm)

12.30 – Lunch

13.30 – Factory tour

14.30 – Coffee break

15.00 – The pre-crystallization process
16.00 – Preparation for day 2 (special products)

17.00 – Transfer to the hotel

18.30 – Pickup for typical Danish dinner
22.30 – Transfer to the hotel

Day 3

08.00 – Transfer to Aasted

08.30 – Influence of viscosity and yield value
09.00 – Test run of project (group B)
11.00 – Test run of project (group C)

13.00 – Lunch

14.00 – Guest speaker

15.00 – Fundamental cooling process
15.30 – Discussion of test results
15.45 – End of workshop

16.00 – Transfer to train station