Russ Thayer

Advanced

Location:: Canada, Montreal
Date:: May 22 2024 - May 23 2024
Duration:: 2 days
Primary course language:: English
Price:: 875.00 CAD
Segment:: Chocolate confectionery
Class size:: 8

Students are expected to understand the basics of panning, which is covered in the one-day course, Fundamentals of Panning on May 21st. Fundamentals of the process will not be covered, as all of the time will be dedicated to the creation and execution of recipes. Students can expect lots of hands-on practice with simple recipes that encapsulate the main points covered in the one-day course. Students will leave with a variety of finished products and the knowledge of how to create them.

What you’ll learn:

Preparation of a variety of centers which will be panned in chocolate
Pre-coating of centers
Panning process with chocolate and other coatings
Natural cocoa butter shine of chocolate products
Using polishing and sealing agents with chocolate-coated centers
Powder finishes and other interesting finishing and garnish techniques
Adding color to your creations

Recipes:

Of Note:

Recipes suitable for all kitchen settings will be explored - small panning attachments for standard mixers as well as professional machines will be used
Panned items can offer great shelf life and all creations will have at least 2 months of shelf life
Gain the skills to create your own innovative recipes and confidently coat almost any item in chocolate with a panning machine
This course is FOCUSED TOWARDS PROFESSIONALS and has been developed specifically with chocolatiers and pastry chefs in mind. This course will inspire you with ideas on how to expand your product offering and refine your production for profit. Students are expected to have a basic understanding of chocolate.

See our beginners course here: https://www.chocolate-academy.com/fr-CA/formation/cours/intro-panning-1-day

Ex of Agenda:

8:30 am-8:45 am - Welcome and collation
8:45-10:30 - Full panning demonstration
10:30-12 - Hands-on production
12-1 pm - Lunch
1-4 pm - Hands-on production
4-4:30 pm - Final thoughts, questions and departure

Be in the know!

Click to download our practical information booklet →

General Class Information

Class size is from 8 to 12 people.
Class is from 8:00 am to 5:00 pm- You will receive an email confirmation prior to course date.
Breaksfast , Lunch & apron will be provided.
You must attend the full course in order to receive your certificate.

Tuiton Fees Include

Course Recipe Booklet
Breakfast & Lunch (should you have any allergies or food restrictions, please advise us)
Apron & kitchen tools

Upon registration you will receive an email regading course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge.

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

DRESS CODE

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab.

CANCELLATION POLICY

Cancel less than 15 days and you will not receive a credit or any form of refund.
Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.