Chocolate

FUN CHOCOLATE DAY

This course, beside showing techniques and notions of chocolate, has the value of providing some more concepts to learn to recognize and appreciate the best cocoa and choose the most suitable coverage for the type of product you want to obtain.

First of all, the origin and manufacturing processes of the chocolate, tempering and pralines techniques will be analyzed, to finally create perfect chocolates.

It takes place on weekends and it lasts 6 hours, divided in two sessions.

Program:

1. In the morning, theoretical arguments are explained, completed by a guided tasting of refined chocolates of various origin.

2. In the afternoon, the practical part will take place

Treated matters:

Chocolate as an ingredient: origin and making processes
The right choice of a chocolate couverture
Tasting technique
Chocolate tempering, methods alternative to “tablage”
Mantaining tempering with thermostatic devices
Use of moulds, decals, relief sheets
Dipped pralines technique
Manual decoration and with acetate sheets

Recipes to prepare:

Ganache cream
Creams for fillings
Molded chocolates with different flavors
Dipped chocolates
Chocolate truffles

INFO

}

Schedule

This course lasts about 6 hours. It is divided in 2 consecutive days of 3 hour-lessons each.



Price

Please contact us for information.

IMAGE GALLERY

Information Request

Pin It on Pinterest