Chocolate Fundamentals for Professionals (May 2023)

bonbons
Początkujący
Lokalizacja:
Canada, Montreal
Data:
02 May 2023 - 04 May 2023
Czas trwania:
3 days
Podstawowy język kursu:
English
Cena:
1025.00 CAD
Segment:
Confectionery
Bakery & Pastry
Hotele, restauracje, catering
Ilość osób na zajęciach:
10

Are you are looking to learn the professional basic skills of working with chocolate, such as crystallization, molding, and dipping?

Then this course is perfect for you! Chocolate Fundamentals is a hands-on course that will help any beginner with:
- Master crystallization techniques
- Dipping and molding techniques
- How to perfectly seal molded chocolates
- Introduction to ganaches and emulsions
- Possible problems and remedies

- Intro to the equipment
- Chocolate ritual tasting

Spend three days perfecting the fundamentals of working with chocolate and gaining a solid knowledge of chocolate.

 

IMPORTANT: This course is designed for professionals (ex: chocolate/pastry/bakery employees, hotels, caterers, and restaurants) who want to reach professional skills or people who want to start a professional chocolate company. It's not a course for hobbyists.

  • piping ganache
    Learn the right technics
  • ganache
    Ganaches
  • Hand dipped
    Hand dipped bonbons
  • molded bonbon
    Molded bonbon

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