CHOCOLATE SKILLS 3.01 ''Çikolata Sanatı'' - ''Perfecting The Craft Of Chocolatier'' by chef Philippe Vancayseele

What the workshop will cover:  
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  Philippe Vancayseele. This professional workshop will play with shapes, flavors, textures and colorful cocoa butter spraying techniques. 
During the course you will make:
* Layered moulded and enrobed snacking bars
* Making multi layered bonbons based on ganache and fruit paste
* Modern decorating techniques for moulded chocolates
* Formulation of short and long shelf life ganache fillings
* Using the AW meter to control the Water Activity into a ganache.
* Current innovative spraying and decorating of moulds with coloured cocoa butter and creative powders
* The use of continuous tempering machines, as opposed to hand tempering
The theory will include:
* Ideal working and storage environments
* How to handle chocolates
* Troubleshooting awareness
* Shelf-life consideration
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CHOCOLATE ACADEMY™ centre Turkey, Istanbul
Level 3
Course subscription & info
Level Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

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CHOCOLATE ACADEMY™ centre Turkey, Istanbul

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!

Barry Callebaut Eurasia, Nidakule Ataşehir Kuzey, Barbaros Mah. Begonya Sok. No:3 / 197 24th Floor
Ataşehir – İstanbul