- 日付:
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05 Sep 2023 - 06 Sep 2023
- 期間:
-
2 days
- 主言語:
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English
- 料金:
-
700.00 GBP
- セグメント:
-
ショコラトリーベーカリー＆ペストリー
- コース人数:
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12
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.
コース内容
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.
その他の情報
コース一覧には、コースのアジェンダを掲載し、コース開始日の2ヶ月前に参加者の詳細をお送りします。
技術的なご質問やコースに関するご質問は、chocolate_academy_ukie@barry-callebaut.com までお問い合わせください。
重要なお知らせ
コースへの参加を確定するためには、全額をお支払いいただく必要があります。
コース料金に含まれるもの
シェフジャケット
昼食（アレルギーや食事制限のある方は、コース開始日の2週間前までにお知らせください。）
レシピ/インフォメーションブックレット
注：宿泊費と夕食代は含まれません。
