Diversity & Creativity - Bonbons by Philippe Vancayseele
Diversity & Creativity - Bonbons by Philippe Vancayseele
Diversity & Creativity - Bonbons by Philippe Vancayseele

Diversity & Creativity - Bonbons by Philippe Vancayseele

Quality and taste are at the forefront of this course with a selection of top-of-the-line ganaches and bonbons featuring surprising flavours and textures that will be a great addition to your existing range of creations. Automatic enrobing techniques by using an enrobing machine as well as the approach related to shelf-life of ganaches, creative decors and finishing touches for your chocolates with master chocolatier and technical director of the Chocolate Academy™ Montreal, Philippe Vancayseele.

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Location
CHOCOLATE ACADEMY™ centre UAE, Dubai
Level
All Levels

Teacher

  • Philippe VancayseeleChef
Course subscription & info
Level All Levels

General Interest

General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.

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Location
CHOCOLATE ACADEMY™ centre UAE, Dubai
Ontario Tower, Ground floor, Shop no.1 , Business bay
Dubai
United Arab Emirates
Philippe Vancayseele
Chef

Master Chocolatier, Technical Director, Chocolate Academy™ Training Centre

Trained as a pâtissier-chocolatier at the Brussels Culinary Institute, Philippe was Technical Adviser at the Belgian Chocolate Academy™ from 1994 to 2012 where he also hosted lectures worldwide. He is since 2012 the director of the Chocolate Academy™ in Canada where he brings his creative and precise vision of what is chocolate.