CHOCOLATE SKILLS 2.0 - 'Çikolatada İleri Seviye' - 'Chocolate The Next Level'
Gain fresh insight to differentiate your pralines from the competition in the world of chocolate confections. This Hands-On will provide you with the tools, techniques and methods necessary for you to customize your creations so they stand out in the crowd. Learn enrobing techniques with the use an enrobing machine as well as creative decors and finishing touches for your chocolates with master chocolatier and technical director of the Chocolate Academy™ Istanbul, Yeşim Erol. This professional workshop will play with shapes, flavors, textures and colorful cocoa butter spraying techniques.
- Yeşim ErolChef
- Şener AmranChef
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
We are organizing practical and theoretical courses for
chocolatier, pastry chef, candy craftsmen, bakers and caterers. The
curriculum includes beginner, advanced and specialized courses on
chocolate processing and a range of techniques and applications -
from molding, enrobing and sculpting to decorations and flavorings.
In addition to our Technical Advisors, the members of our Ambassador Club Chefs are also been in the CHOCOLATE ACADEMY™ center. This Club has more than 70 world renown Ambassadors. These Ambassadors help us test and develop new products and recipes, additionally they help us for our costumer trainings.
To provide good communicate with all our people who wants to learn everything about chocolate, the number of participant is limited 8-12. We recommend you that register early. We look forward to sharing our passion for chocolate with you!
Ataşehir – İstanbul
Head of Chocolate Academy Istanbul
Born in 1977, lives and works in Istanbul.
She graduated from the Philosophy Department of Istanbul University. In 1999 she went to Chicago where she studied food service management and French pastry. In 2004, following her graduation from the French Pasty School, she started to work as an Assistant Pastry Chef at Chicago Sofitel Hotel. In 2005 she came back to Turkey and began to work as Executive Pastry Chef at Beyaz Fırın. Between 2015 and 2017 worked in Emirgan Sütiş as an Executive Culinary Coordinator and Executive Pastry Chef and managed the foundation of Espressolab which is one of the trademarks of Sütiş Group. Between February of 2017 and December 2018 she held the Central Kitchen Production Manager position at D-ream Group in Doğuş Holding.
She joined Barry Callebaut in December 2018 as Head of the Chocolate Academy centre Turkey.
From 2005, she has attended continuing education training programs from well known European chefs such as Christophe Adam, Pierre Herme, Quentin Bailly, Francisco Paco Torreblanco, Emanuel Ryon, Jerome Langiller, Sebastian Canonne, Jacquy Pieffer and participated in organizations in Turkey and abroad to follow the latest sectoral developments. Her articles about pastry have been published in several magazines.