Workshop 1 - Foundation Chocolate Course
Have you ever thought about becoming a chocolatier and opening a chocolate shop or making chocolates for local wholesale, then this foundation course could be your first step towards that journey! Join us at the Callebaut's UK Chocolate Academy™ in Banbury where we specialise in training and updating chocolate professionals from the serious novice to the successful chocolatier.
Explore the Callebaut website for tutorials on chocolate techniques, delicious recipes and so much more.
Who should attend: Anyone who is thinking
of becoming a chocolatier or for professional chefs already working
within the catering industry.
What the course will cover: This is an informative theoretical and practical course.
During the theory session we will look at:
- Chocolate making process
- Cocoa from bean to bar
- Chocolate tasting
- Science of tempering chocolate
- The ideal working and storage environments
- How to pack and store finished chocolates
- Identifying common faults in the chocolate production
- Shelf-life consideration
During the practical session the following methods of tempering will be covered:
- Seeding with Callebaut callets
- Microwave tempering
- Mycryo cocoa butter tempering
- Use of semi industrial machines
Core skills and techniques covered:
- Science of making ganache fillings
- Decoration of chocolate moulds
- Moulded chocolates
- A novelty figure
- Chocolate bars
- Chocolate lollipops
- Chocolate truffles
- Hand enrobed chocolates
- Use of transfer and texture sheets
You will also receive a full list of UK supplier contacts to assist you in planning a small chocolate business.
- Professional chefs jacket
- All recipes and technical booklet
- All of your professionally packaged chocolate creations
- All hospitality
- Price include VAT
You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.
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