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