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! We present the different tecniques of making different ganaches, start to work with Callebaut® Origine™ chocolate couvertures and Capfruit fruit purees and create fillings with alcohol. For this course we are looking forward to receive the registration of those professionals, who would like to have a deeper look in the magical world of confectionary.

You can find more information about or Chocolate courses by clicking here!