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
Program
The treated matters:
Chocolate as an ingredient, going deep on origin and making-of 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
The recipes to prepare:
Ganache cream
Molded chocolates with different flavors
Dipped chocolates
Chocolate truffles
The fruits of the work carried out will be distributed to the participants who will also receive a brochure with recipes and an apron.
This course is divided in two sessions:
During the first part, chocolate theory will be explained, related to a guided tasting of prestigious chocolates from different origins.
During the second part, the lesson will be hands on. Participants will learn the techniques of chocolate lavoration and they will manifacture pralines and moulded chocolates.
Are you interested in this course?
Time
Costs
Where
This is an open course: more participants may take part in the same program. Usually, our classes do not exceed 5-6 people. It can also happen that the course takes place with only one person.
On request it is possible to attend privately.
The teaching is always very precise, but never intimidating: the participants will feel comfortable in a cozy – although professional – kitchen-laboratory.
The lesson is both theoretical and practical and the Chef will guide you in the preparation of the recipes.
Each participant will be actively involved.
At the end of each lesson, you sit at the table to taste the preparations, analyzing procedures, flavors, the sense of Italian taste.
Trainers
