Philippe Vancayseele

Intermedio

Luogo:: Canada, Montreal
Data:: 17 Oct 2023 - 18 Oct 2023
Durata:: 2 days
Lingua principale del corso:: English
Prezzo:: 895.00 CAD
Segmento:: Confectionery
Posti disponibili:: 10

NEW AGENDA!

In this advanced hands-on course for professional chefs, Chef Philippe will guide you in the best and easiest way to create, control, and maintain a top crystallized chocolate product. A new twist on new recipes and flavor combinations, using double and single-molded techniques and enrobing processing using machinery, will be one of the key parts of this course, all this in a commercial and productive way. Fat and water-based fillings will be made while explaining the difference in terms of shelf-life, water-activity and textures. Spray techniques using colored cocoa butter in chocolate molds will be shown and done by all participants. This is a Masterclass where everyone will 100% participate.

This course is dedicated to professional chefs who have a good knowledge of the basics skills.