Workshop 3 - Science of Chocolate Centres - 1 day
Designed for: Professional Chocolatiers and Product Developers
Course objective: To provide a platform
of knowledge and skills to help you assess the shefl-life of your
Dirk De Clercq the Research & Development Manager from Callebaut Belgium will give detailed information regarding the parameters for storing chocolates to give ultimate shelf-life. He will investigate the shelf-life of different ganaches using an AW water activity measuring unit and give an insight into ganache calculations to help lengthen the shelf-life of your products. He will also look closely at the importance of tempering ganache fillings.
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.
The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland