Trilogia de ovos de Páscoa por Mika Sakihama

Trilogia de ovos de Páscoa por Mika Sakihama

A cake designer Mika Sakihama é a responsável por este curso. Formada em Sugar Craft Design, em Tóquio, a chef Sakihama vai ensinar diversas técnicas de combinação entre texturas e sabores, “temperagem” e pinturas com manteiga de cacau colorida. Para isso, serão realizadas as seguintes produções:

- Ovo em camadas: chocolate Callebaut Ruby RB1 e cupuaçu;

- Ovo de colher: ganache de chocolate com toque de café e pipoca crocante e caramelizada;

- Ovo de corte: combinação perfeita de brownie, com cocada cremosa de coco queimado.

 Instagram: @mika_sakihama

 

  • Drucken
Location
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
Level
Consumer

Sprache

  • Josep Maria RibéChef
Course subscription & info
Level Consumer

Courses designed specifically for the general public who would like to learn more about chocolate and its application in home cooking.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre Brasil, São Paulo
Avenida Paulista, 1.048 - 12º andar
01310-100 São Paulo
Brazil
Josep Maria Ribé
Chef

Josep Maria was born in Centelles, a small town situated inthe heart of Catalonia. From a tender age and eager to help in the family restaurant business run by his parents Josep Maria and Conchi, he decided to study Hotel and Catering Management in the Joviat School in Manresa. He studied as a general and pastry Chef for 5 years, but it was not until his last year at the school that he began to dedicate himself full time to the world of pastry, experiencing and experimenting in the world of everything sweet. This enthused and motivated him towards working with pastry in general and the jewel in the crown, chocolate. He joined Aula Chocovic in 2001 ( Now Chocolate-Academy) and trained extensively in this complex but exciting world, going on to give his first courses, seminars and demonstrations in 2003. Since then he has run training seminars at both National and International level and over the years has gained a broad vision of current pastry confection and tendancies. His professional drive and an innate need to excel led him to participate and win many pastry and chocolatier competitions all over the world.