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Chocolate beyond the basics & Expert Level

These second and third levels courses extend your tempering practices with a new range of ganache recipes. The chocolatiers will have the opportunity to improve their skills for molding, framing and enrobing with a fork. It will also show you that quality and taste are at the forefront with a selection of top-of-the-line ganaches and candies including surprising infusions and creative decorations.
The use of an enrobing machine will show you techniques for enrobing, decorating and finishing your chocolate creations. We will also show you how to correctly use a panning machine to coat nuts, fruits, etc.
 

Date Name Level Price Language Brand Location Status
Jan 13-16, 2014 Chocolate beyond the basics & Expert Level CAD 1050 English All brands Canada, St. Hyacinthe Available
Register for this course

More info:
Teacher Philippe Vancayseele, Course level, General Information, Our CHOCOLATE ACADEMY™ center

Philippe Vancayseele

Philippe Vancayseele

Technical advisor

Master Chocolatier, Technical Director, Chocolate Academy™ Training Centre

Trained as a pâtissier-chocolatier at the Brussels Culinary Institute, Philippe was Technical Adviser at the Belgian Chocolate Academy™ from 1994 to 2012 where he also hosted lectures worldwide. He is since 2012 the director of the Chocolate Academy™ in Canada where he brings his creative and precise vision of what is chocolate.

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Level 2

Intermediate

You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.

Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.

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Class size is from 8 to 10 people
Class is from 9:00 am to 5:00 pm
You must attend the full course in order to receive your certificate.

Tuition fees include:

  • course binder
  • lunch (should you have any allergies or food restrictions, please advise us)
  • lab coat and kitchen tools

Upon registration, you will be asked about your level of chocolate (or pastry) knowledge to ensure you are enrolling for classes that are at an appropriate level.

DRESS CODE

Casual
The CHOCOLATE ACADEMY™ center will provide lab coat and hair net.
You must wear socks and closed shoes to be allowed in the kitchen-lab.

AIRPORT

Trudeau Airport (YUL), Dorval (Montreal), QC

CHOCOLATE ACADEMY™ center Canada, St. Hyacinthe

Learn from the best as you explore the many possibilities of chocolate mastery at the Barry Callebaut Chocolate Academy.
Nestled in the province of Quebec – North America’s capitol of Joie de Vivre – the CHOCOLATE ACADEMY™ center is a school and resource center dedicated entirely to chocolate. The beautiful city of St. Hyacinthe, is an interesting fusion of rural simplicities and new urban methods; most consider it a “country and heritage getaway.”

Chocolate artisans of all levels will enjoy learning diverse chocolate applications
and processing techniques, from the creation of the classics to the latest chocolatemaking trends. Personalized service and small classes put creativity, innovation and proficiency first.

You’ll also receive on-the-spot technical advice from our Barry Callebaut Technical
Advisors, Chocolate Ambassadors and master chocolatiers who share their passion for chocolate and expertise in working with Callebaut, Cacao Barry and Carma products.

The Barry Callebaut CHOCOLATE ACADEMY™ center Canada is certified by the CPMT (Commission des partenaires du marché du travail) of Quebec.

 

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