- Location:
- België, Wieze
- Date:
-
06 Mar 2023 - 07 Mar 2023
- Duration:
-
2 days
- Primary course language:
-
French
- Secondary course language:
-
Dutch
- Price:
-
750.00 EUR
- Segment:
-
Chocolate Confectionery
- Class size:
-
12
Les tendances actuelles ainsi que nos modes de vies nous incitent à changer ou adapter nos habitudes alimentaires.
Ceci est aussi une réalité dans le monde de la chocolaterie et nous devons être capable d'offrir à nos clients de nouvelles alternatives.
Durant cette formation de 2 jours, nous réaliserons des bonbons chocolats ainsi que des snackings.
Nous vous expliquerons les alternatives aux produits laitiers ainsi que les ingrédients de sources animales.
Parmi la sélection de chocolat, nous réaliserons des ganaches, pralinés et caramels avec des saveurs tels que praliné au sarasin, ganache café noisette ou encore un Pisco Sour.
Nous réaliserons des snackings tels que un brownie double chocolat, une barre chocolaté coco ou encore un Granola Matcha.
Un cours tendance avec notre enthousiaste ambassadeur du chocolat Alexandre Bourdeaux.
Vous serez surpris de constater que ces friandises végétaliennes ont un goût encore meilleur que les friandises traditionnelles !
* * * * *
De huidige trends en levensstijlen zetten ons ertoe aan onze eetgewoonten te veranderen of aan te passen.
Dit is ook een realiteit in de chocolade-industrie en wij moeten onze klanten nieuwe alternatieven kunnen bieden.
Tijdens deze 2-daagse opleiding maken we zowel chocolade bonbons als snacks.
We zullen de alternatieven voor zuivelproducten en de ingrediënten van dierlijke oorsprong toelichten.
Onder de selectie bonbons maken we ganaches, pralines en karamels met smaken als saffraanpraliné, koffie-hazelnootganache of een Pisco Sour.
We maken snacks zoals een dubbele chocoladebrownie, een kokos chocoladereep of een Matcha Granola.
Een trendy cursus met onze enthousiaste Chocolate Ambassador Alexandre Bourdeaux.
Je zal er versteld van staan dat deze vegan lekkernijen zelfs beter kunnen smaken dan de traditionele!
Practical information
TO KNOW BEFORE THE START OF THE COURSE
Indicative programme of a course
08:30 - Welcome at the Callebaut Chocolate Academy bar
09:00 - Start of the course
12:00 - Lunch
13:00 - Continuation of the course
17:00 - End of the course
Deviations from this daily schedule are possible depending on the course and teachers.
Lunch
Lunch and all drinks consumed during the course are included in the price.
If you have any food intolerances or restrictions, please let us know by e-mail:
chocolate_academy_belgium@barry-callebaut.com
Transport
Transport to the Callebaut Chocolate Academy in Wieze is provided only from the following hotels in Aalst and back.
No pick-up is available from airports or train stations (including Aalst station) or any other location.
However, you're welcome to use this shuttle service even if you haven't booked a hotel.
The hotels are located at the following distance from the railway station of Aalst :
- Keizershof hotel : 800 metres
- Tower hotel: 550 metres
- Ibis hotel : 2.7 km
Arrangements for the shuttle service will be made 2 weeks before the start of the course when you receive the final confirmation.
Accommodation
Keizershof Hotel (centre of Aalst)
Korte Nieuwstraat 15, 9300 Aalst
contact@keizershof-hotel .com
Tower Hotel (centre of Aalst)
Vrijheidstraat 62, 9300 Aalst
info@towerhotelaalst.com
Ibis Hotel (near motorway exit, 20 min walking distance from centre of Aalst)
Villalaan 20, 9300 Aalst
h3155@accor .com
TO KNOW DURING THE COURSE
Lockers
Behind the Library are the lockers for storing your personal belongings.
Please remember to return the key to the locker after the course for the next visitor.
Meals
Lunch is taken in the bar or at the Greenhouse.
Washing up
We kindly ask participants to assist with the dishes occasionally during the course.
Chef's jacket
You will receive a chef's jacket at the beginning of the course, which you can use throughout.
At the end of the course, kindly leave the jacket on the floor in the locker room
Mobile shop
During the course, we offer you the opportunity to buy books from a limited selection of professional literature.
Payment can be made by bank transfer or cash.
WIFI login
You can use the local WIFI network. Ask for a login at the start of the course.
Important
Safety and hygiene rules
• No glassware is allowed in the course room. However, drinks may be brought in cardboard cups from the bar.
• Peanuts are strictly prohibited throughout the premises (e.g. no Snickers or peanut butter).
• Smoking is prohibited in the buildings and areas around the factory.
• It is necessary to wear closed footwear (without heels) and long trousers. You may not enter the course room without a chef's coat or disposable jacket.
Photos during the course
Photos will be taken during the course and may be published on our Facebook and Instagram pages.
If you do not wish to appear in these photos, please let us know in advance, we fully respect your choice.
Discounts for Belgian companies
Whether you opt for a chocolate, bakery, patisserie or ice cream course, Alimento offers a discount on your registration:
From €75 for a half-day to €150 for a full day.
For whom?
All Belgian bakers, pastry chefs or chocolatiers who fall under Joint Committee 118 or 220 and have fewer than 100 employees. This discount also applies to the business manager if he/she participates together with the employee(s). The same applies to technical education teachers teaching bakery, pastry or chocolate courses.
When do you receive this discount?
You first pay the full amount to the Callebaut Chocolate Academy. When the course is over, we will notify Alimento of your attendance. They will refund part of the total price.
What steps do I need to take?
Please let us know via email at chocolate_academy_belgium@barry-callebaut.com if you meet the conditions to benefit from the Alimento discount and we will prepare the necessary documents.
