- 날짜:
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05 Sep 2023 - 06 Sep 2023
- 기간:
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2 days
- 제 1 코스 언어 :
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English
- 금액:
-
700.00 GBP
- 세그먼트:
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ConfectioneryBakery & Pastry
- 클래스 규모:
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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.
코스 구성
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.
유용한 정보
코스 목록에 코스 의제를 포함하고 코스 시작일 2개월 전에 참여 세부 정보를 보내드립니다.
기술 또는 코스 관련 질문이 있는 경우 이메일로 이메일을 보내주십시오. chocolate_academy_ukie@barry-callebaut.com
주요사항
코스에서 자리를 확인하려면 전액을 지불해야 합니다.
코스 비용에는 다음이 포함됩니다.
셰프 재킷
점심 식사 (알레르겐 또는식이 요법 요구 사항을 코스 시작일 최소 2 주 전에 알려주십시오)
조리법 / 정보 책자
참고: 숙박 및 저녁 식사는 포함되어 있지 않습니다.
