Shelf Life Discovery with Alexandre Bourdeaux21-22 June, 2022 @ 9am - 5pmRegister
We are thrilled to welcome back Alexandre Bourdeaux to teach at the UK Chocolate Academy in Banbury.
During Alexandre’s extensive travels he has acquired knowledge and insights from different cultures and trends which he has translated into his signature range.
Alexandre worked as Head of the Callebaut Chocolate Academy in Wieze for 10 years but now has created his own consultancy company "Pastry & Chocadvice" where he continues to share his love and passion for all things chocolate.
Already completed the Chocolate Foundation Course (Workshop 1.0) and Creative Chocolate Skills (Workshop 2.0) and want to look at the grey area that is shelf life? Then this course is for you. The focus of Alexandre’s course is looking at ganache formulations to achieve the shelf life you need to meet consumer demand for your confectionery business.
Who should attend this course:
NPD chefs, chocolatiers
What the course will cover:
- Understanding the different roles sugars play in making a stable ganache
- Formulation of a stable ganache – with Ganache Solutions
- Compare the different methods of making ganache and the effect on taste and shelf life
- Stabilising and storage of ganaches
- Recipe development - analysing the ganaches and review, adjust and modify the recipes to help improve the end product.
Important: Please bring your laptop with you.
The course includes:
All course materials and recipe booklet
Lunch and Refreshments
Chocolate Academy Chefs Jacket
A signed Chocolate Academy certificate
Access to Ganache Solutions
Note: Accommodation not included
What to wear: You will be in a professional working environment so will need to wear comfortable working clothes (long trousers) and covered, closed toe shoes.
Please note: Jewellery (including watches) and nail varnish to be removed for the duration of the course.
Duration 8.45am - 5.30pm approx.
Price includes VAT
NOTE: Your course place is not secured until full payment has been received.
If you have not been on our 2 day Foundation Course (Workshop 1.0) you will need to speak with our Academy Chefs prior to booking this course. Please contact email@example.com
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.