Signature Cocoa

chocolate rose ruffle
Fortgeschritten
Ort:
USA, New York
Datum:
15 Jul 2025 - 17 Jul 2025
Dauer:
3 Tage
Kurssprache:
English
Preis:
1200.00 USD
Bereich:
Confiserie
Max. Teilnehmerzahl:
10
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The M.O.F Paul Ochhipinti is renowned for his refined and creative style in pastry and chocolaterie. He combines traditional techniques with a contemporary approach, highlighting innovative textures and bold flavors. His work is characterized by artistic presentation, where every creation is meticulously crafted. He emphasizes the use of high-quality, often local ingredients, and strives to respect the seasons. In chocolaterie, he is distinguished by perfectly balanced ganaches and delicate pralines, focusing on purity of taste and finesse of textures.

 

You will create several types of pastries, chocolates, and confectioneries, signature to the chef, all centered around chocolate:

 -LE ROCHER

-LE SIGNATURE CACAO

-LE FAGOT DE VANILLE

-LE MARIE ANTOINETTE

-LE BABA PANNETTONE

-LEMON CURD SIGNATURE

-LE GIANDUJA SIGNATURE

-PATE DE FRUIT FRAMBOISE LITCHY

-PATE DE FRUIT MANDARINE

-CARAMEL PURE ORIGINE

Target audience:
Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing, our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.

*Portions or all of this class may be taught as a demo and/or interactive demo.

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