Chocolate Sculptures for professionals with Christophe Morel 2025

Christophe Morel

Fortgeschritten

Ort:: Switzerland, Zurich
Datum:: 01 Apr 2025 - 03 Apr 2025
Dauer:: 3 Tage
Kurssprache:: English
Preis:: 950.00 CHF
Bereich:: Bäckerei & Konditorei
Max. Teilnehmerzahl:: 8

Welcome Chef Christophe Morel to the Chocolate Academy in Zurich. Three exciting days with our Ambassador from Canada await you!

Christophe will guide you through his techniques and teach you his tips and tricks for creating your own chocolate masterpiece. The course will teach you the cold emulsion modeling techniques which give you the confidence to work with chocolate as you would with clay. This technique can be used to create beautiful striking works of art that will last for years.

With over 33 years of experience in chocolate, Christophe Morel is an internationally acknowledged chocolate artisan and chocolate sculptor. Christophe has won many prestigious awards including the Canadian National Chocolate Awards in 2003, The Coupe du Monde de la Patisserie and took part in the World Chocolate Masters in 2005 and 2007.

What to expect:

Course for advanced chocolatiers
Your own showpiece from the base to the finish
Learning different techniques

Target audience:

This course is addressed to professionals who want to learn new and innovative skills and techniques or refresh and deepen their knowledge and it’s designed for professionals from the pastry / confectionery industry.

Agenda - applies to all course days

08:30 am: Arrival & Welcome coffee

09:00 am: Class

12:00 pm - 1:00 pm: Lunch break in our premises*

1:00 pm - 4:00 pm: Class

* should you have any allergies or food restrictions, please let us know

Location:

Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland

Language: English

Number of participants: As individual support is important to us, a maximum of 8 people can participate in this course.

Dresscode / What to bring:

You should wear comfortable work clothes, long trousers and solid, closed shoes
We also ask you to bring your own chef jacket / pastry chef jacket or a white shirt. Please note that the temperature in our kitchens is between 19-21°C.
To ensure that you are able to transport the showpiece home safely on the last day of the course, it is important that you bring a large polystyrene box (or similar) with you. The Academy will not be able to provide you a box.

Fees include:

Course recipe booklet
Lunch and beverages (coffee, tea & water)
Signed Chocolate Academy certificate / course confirmation

Hotel Recommendations:

We can provide a hotel list upon request. All hotels are within walking distance of the Chocolate Academy. Don't wait to book a hotel - they fill up quickly and rates can rise when there is high demand.

Anfahrt mit dem ÖV:

Die Anfahrt kannst Du entspannt mit den öffentlichen Verkehrsmitteln geniessen. Das Chocolate Academy™ Center Zürich befindet sich an der Hardturmstrasse 181 in 8005 Zürich und ist perfekt an den öffentlichen Verkehr angebunden. Durch die zentrale Lage erreichst Du uns schnell und bequem. Wir sind nur wenige Minuten von den Tramhaltestellen „Fischerweg“ und „Bernoulli Häuser“ entfernt (Tram Nr. 8 und 17). Die S-Bahn Haltestelle „Hardbrücke“ ist 4 Tramstationen entfernt. Wir empfehlen Dir, mit ÖV anzureisen. Das Chocolate Academy™ Center Zürich befindet sich im 4. Stock.

Anfahrt mit dem Auto:

Direkt vor dem Gebäude stehen keine Parkplätze zur Verfügung.

Eine kostenpflichtige Tiefgarage befindet sich im “Atmos Parking” - Zufahrt via Förrlibuckstrasse, siehe Plan. Bitte beachte die markierten Parkfelder für Besucher (Visitors).