Dimitri Fayard

Intermediair

Locatie:: USA, Chicago
Datum:: 02 May 2023 - 04 May 2023
Duur:: 3 dagen
Taal cursus:: English
Prijs:: 990.00 USD
Segment:: Chocolaterie

Bakery & Pastry

Horeca
Maximum aantal deelnemers:: 10

North America Chocolate Academy Lead Chef Dimitri Fayard teaches this three-day class on modern confections. In it, you will study all the ingredients that are used in ganache and sugar confections, learn the concepts behind emulsion and how to approach flavor and texture pairing. Chef Dimitri will also share his experience with and knowledge of high-tech chocolate equipment such as enrobing different finishes and demonstrating how a Chefcut machine operates. Over the course of this class you will learn to make complex, multi-layered confections with delicious fillings and textures.

This course is for the intermediate-level chocolatier with a firm understanding of the basics of chocolate.