Confectionery Trends by Alexandre Bourdeaux

Course Agenda

Chocolate Bonbons

1. Orange blossom pistachio enrobed bonbons
2. Hazelnut praliné, coffee lemon ganache
3. Salted caramel, buckweat crunch molded bonbons
4. Yuzu coconut molded bonbons
5. Chocolate and raspberry pâte de fruit

Chocolate snacking/bars

6. Exotic carasnacks
7. Crunchy hazelnut carasnacks
8. Pistachio double layer chocolate bar
9. Peanut marshmallow S’mores

Chocolate spreads

10. Pure dark chocolate spread
11. Salted carmel tonka bean spread
12. Cookie spread
Chocolate dragées
13. Salted gianduia hazelnut enrobed with milk chocolate
14. Sesame praline cubes
15. Dried cranberries with raspberry Ruby chocolate

Chocolate dragées

13. Salted gianduia hazelnut enrobed with milk chocolate
14. Sesame praline cubes
15. Dried cranberries with raspberry Ruby chocolate

Cakes

16. Chocolate Cake marbré
17. Pistachio orange cake
18. Vanilla yogurt raspberry

Workshop hours: 8:30-13:00, 14:00-17:00
Lunch break: 13:00 - 14:00, Lunch is provided*

*Should you have any food restrictions, please inform us at least a week before the course.

Content for this course:

• Bean to Bar in depth discussion
• Fat based & ganache fillings
• Moulded & enrobed bonbons
• Truffles 
• Mendiants
• Choco rocks
• Lollipops
• Colour spraying

Practical information

Regarding our Courses

• Class size is from 8 to 12 people.
• Class is from 9:00 am to 17:00 pm- You will receive an email confirmation prior to course date. 
• Lunch & apron will be provided. 
• Confirm your spot- full upfront payment is required prior to arrival.

Tuition Fees Include 

• Course Recipe Booklet 
• Coffee Break & Lunch
• Apron & kitchen tools 

Upon registration you will receive an email regarding course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge. 

Dress code

The CHOCOLATE ACADEMY™ center will provide an apron.

You should bring your own chef jacket.

Long pants and ensure you wear comfortable closed shoes.