Seguindo as tendências da confeitaria e chocolataria moderna, esse curso irá abordar as técnicas para produzir...

Introduction to Chocolate Skills 1.0 Level - I Content of the course: - Bean to Bar video - Product range tasting -...

Gain fresh insight to differentiate your pralines from the competition in the world of chocolate confections. This...

Chocolate Skills 2.0 - The next level Content of the course: - Quick recap of tempering methods (theory) - Chocolate...

The course is designed for anyone from general public who is passionate in chocolate to professionals who would like...

Chocolate competence, the next level

In this 3 day professional hands-on course, Chef Romain Dufour will share his extensive knowledge of processes and...

Create molded and hand-dipped chocolates from scratch under the expert tutelage of Chef Agus. Pick up chocolate...

チョコレートアカデミーセンター東京責任者、尾形剛平シェフによる2日間のイースター講習会。 基本的なモールドの使い方や着色の仕方、型抜きの方法、型の組み合わせ方を学び、多様なオブジェやディスプレイを実習形式で作り上げます。...

Tempering chocolate is a necessary step in creating the ideal chocolate products. It gives your chocolate a hard,...