The course will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients. The course will teach you molding and hand dipping technique, texture, and shelf life. What's more, you will get to explore the making of other confections such as mendiants, pates de fruits, guimauve and others. You will be able to produce wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.
Panagiotis Samaras
Panagiotis Samaras, born in Greece, started his pastry career since he was a child. He was growing up together with his family pastry shop in Ptolemaida. He picked up his skills from his experienced father and at the age of 16 he entered the Organization of Technical Education of Greece in Thessaloniki to become a pastry chef. After he graduated in 2007, he returned and took over his father’s pastry shop and worked on French and traditional Greek cuisine. And during these times he found his passion for chocolate and confectionery.
After eight years of successful operation, he decided to move to Dubai to expand his own culinary horizons. Before joining our Chocolate Academy™ center in Dubai, he worked in French Bistro and Boulangerie at “La Serre”
Level
Beginner
You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.