- Location:
- Serbia, Belgrade
- Date:
-
28 Oct 2025 - 30 Oct 2025
- Duration:
-
3 days
- Primary course language:
-
English
- Price:
-
450.00 EUR
- Segment:
-
Chocolate Confectionery
- Class size:
-
12
Chocolate 2.0 program is designed for a professionals with already good knowledge about chocolate who have completed the Chocolate Discovery course and are ready to take their chocolate skills to the next level.
It provides you to expand your knowledge of tools, techniques and methods used to customize and differentiate your chocolate treats from the competition, as well as to understand the steps in emulsion, the basics of chocolate equipment and machines.
This professional course will explore interesting shapes, textures, unique flavors and colorful cocoa butter spraying techniques. It will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients, but also molding and hand dipping technique, texture, and shelf life. You will be able to produce a wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.
Course agenda
In this class, you will study all of the ingredients that are used in ganache and sugar confections. You will be able to understand the steps in emulsion, flavor, and texture pairing, you will gain insight to high-tech chocolate equipment, such as enrobing different finishes, you will make more complex, multi-layered confections with delicious fillings and textures. This course is for the intermediate-level chocolatier, with a firm understanding of the basics of chocolate.
Practical information
Workshop hours: 09:00-12:30, 13:30-16:30
Lunch break: 12:30-13:30, lunch is provided.
Should you have any allergies or food restrictions, please let us know a week prior to the class.
