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Course types

Francia desszertek 2.0 (2 nap)

Új kurzus! Kolonics Zoltán tovább gondolta nagysikerű francia desszert kurzusát, és magasabb szintre emelte azt. A nagy klasszikusok után ez alkalommal individuális és épített desszerteket kreálunk. A két napos tanfolyam során többek között ...

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Chocolate bars with fillings (1 day)

New course at the Csokoládé Akadémia! On our filling bars chocolate course our aim is to present the preparation techniques of filled chocolate bars and give ideas to create unique fillings such as Callebaut® Origine™ ganaches ...

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Modern plated desserts with Gábor Varga (1 day)

Dessert course with Gábor Varga guest demonstrator New course on the programme of the Csokoládé Akadémia, which we recommend for chefs and pastry chefs working in the HORECA industry. In modern gastronomy, premium ...

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Starting with macarons (1 day)

New course available in our Academy! The macarons are, which are originated from Italy, but basicly identified with the French pastry, are becoming more and more popular in Hungary. Their preparation is not complicated...

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Basic chocolate techniques (2 days)

Starting with chocolate is usually the biggest challenge for professionals. Therefor we would like to give among the courses of the Csokoládé Akadémia special attention for teaching the basic chocolate techniques for our students.

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Advanced chocolate techniques (2 days)

On our advanced chocolate courses we are not concentrating on the basics of chocolate processing, pre-crystallization of chocolate, assuming the knowledge of techniques presented during our basic chocolate courses. We would like to focus now more on recipies!

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Basic ice cream techniques (1 day)

On our ice cream courses we would like to teach both theoretically and practically the basics of preparing perfect ice creams. We would like to share our unique recipies all made with premium chocolate couvertures and fruit purees. What is the difference between ice cream and sorbet? How are the real chocolate ice creams prepared?

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Mycryo™ cooking course (1 day)

Learn to know the creative usage of Callebaut Mycryo™ - 100% cocoa butter in powder form, in pastry, confectionary and gastronomy. Fry meat, fish, vegetables fast and healthy with a perfect end result.

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