Shelf Life Discovery Workshop
We often receive enquiries about the complex issues of understanding the composition of a ganache and how to work out the shelf life of chocolate products. Alexandre Boudeaux has a wealth of knowledge in this field that he will use to help you navigate through this difficult subject.
Who should attend this course:
NPD chefs, chocolatiers,
What the course will cover:
· Understand the composition of making a stable ganache and what role each ingredient plays in the recipe.
· Explore the different options available to help extend shelf life.
· Learn how to balance your own ganache recipes looking at the taste, texture and structure of the ganache.
· Recipe development - analysing the ganaches you have made and as a group review, adjust and modify the recipes to help improve the end product.
This course will give you the confidence to analyse the shelf life of your product range and the skills to adjust the recipe to meet your business needs.
The course includes:
· All course materials and recipe booklet
· Lunches and Refreshments
· Callebaut Chefs Jacket
What to wear; comfortable working clothes and covered shoes
At the end of the course you will take home all of your beautiful hand crafted creations and a signed certificate.
Duration: 8.45am – 5.30pm approx.
Price includes VAT
- Alexandre BourdeauxGuest teacher
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
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
Alexandre starts his chocolate education at the age of 14 at the
Ceria school in Anderlecht (Brussels).
At 18, he obtains his certificate and he is eager to learn more. He works in several chocolate boutiques for the next 2 years among which the famous store of Herman Van Dender.
His dream is to develop his skills while travelling and when he is 20 years old, he has the chance to work in the team of Serio Mei at the Four Seasons hotel in Milano. He will work for the next 10 years for this hotel in Caïro, Japan and ultimately in the United States as Pastry Chef.
When he returns to Belgium, he is 30 years old and joins the Barry Callebaut company as a Callebaut chef. Along the years, he becomes more and more confident with the technology of chocolate and improves his know-how considerably. He gives courses at the academy and he is very much appreciated worldwide for his great craftmanship and ability to teach. In 2014, Barry Callebaut opens a new Chocolate Academy Centre with 4 class rooms and he becomes Head of the Chocolate Academy.
He is co-responsible for the rules and the organisation of 3 consecutive editions of the famous World Chocolate Masters competition.
Alexandre is not afraid of new challenges and in 2016 he decides to become an independant consultant.
He remains having his strong bond with Barry Callebaut by giving courses but he also works with several companies in Europe and gives consultancy to chocolate and pastry shops on a regular base.