Video 'Dessertbord van chocolade, praliné en peer'
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een overheerlijk dessertbord van chocolade, praliné en peer
met Marike van Beurden
- Marike van BeurdenGuest teacher
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.
We love to share our know-how and passion with you
At the CHOCOLATE ACADEMY™ center in Belgium, all courses are given by the Callebaut Technical Advisors and Chocolate Ambassadors with their long experience of working with Callebaut products.
Whether you want to learn the basic skills of chocolate processing or master the art of creating refined chocolate pastries and desserts, you’ll find exactly what you’re looking for.
After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire. During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot. While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.