Shelf Life with Alexandre Bourdeaux

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.

Note: day 1 is theory based.

Important: Please bring your laptop, ipad or tablet with you.