Video 'Gianduja tart' by Francisco Moreira

Video 'Gianduja tart' by Francisco Moreira

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"Gianduja tart" with Francisco Moreira

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CHOCOLATE ACADEMY™ centre Belgium
Úroveň
Level 2

Učitel

  • Francisco MoreiraChef
Course subscription & info
Úroveň Level 2

Intermediate

You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.

Need some inspiration? Explore our Callebaut tutorials!
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Umístění
CHOCOLATE ACADEMY™ centre Belgium

We love to share our know-how and passion with you

At the CHOCOLATE ACADEMY™ center in Belgium, all courses are given by the Callebaut Technical Advisors and Chocolate Ambassadors with their long experience of working with Callebaut products.

Whether you want to learn the basic skills of chocolate processing or master the art of creating refined chocolate pastries and desserts, you’ll find exactly what you’re looking for.

Aalstersestraat 122
9280 Lebbeke-Wieze
Belgium
Francisco Moreira
Chef

Born in Lisbon, Francisco started studying pastry and chocolate at a very young age. After 7 years of working in different hotels and Michelin star restaurants in Portugal he won the ‘ADN Pasteleiro’, which is the first price in a Portuguese national pastry competition.

After that, he decided to leave his home country and went to Spain to lead the MB** pastry department in Tenerife.

One year later, in 2017, he joined the Chocolate Academy team in Wieze, the heart of the Finest Belgian Chocolate.