Bombonería 1.0

Bombonería 1.0

Curso práctico/demostrativo

Dirigido a: Profesionales de la chocolatería, pastelería o restauración que deseen iniciarse profesionalmente en la bombonería.

El objetivo de este curso de tres días, es obtener una visión general de la bombonería actual. Haremos un recorrido por las principales gamas de productos de la bombonería sentando las bases para poder evolucionar nuestras propias recetas. Elaboraremos un amplio surtido de bombones de alta calidad, de molde y bañados a partir de trufas, pralinés, pastas de frutas, etc…

El curso consta de partes teóricas y prácticas y es recomendable tener experiencia en el mundo del chocolate, o haber realizado los cursos de iniciación al chocolate.

Instagram: @jmribe82

HORARIO

LUNES DE 10:00 A 18:00

MARTES Y MIÉRCOLES DE 9:00 A 18:00

 

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Location
CHOCOLATE ACADEMY™ centre Spain, Barcelona
Level
Level 1

Teacher

  • Josep Maria RibéChef
Course subscription & info
Level Level 1

Beginner

You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre Spain, Barcelona
Ctra. Nacional 152a Km 71,3
08503 Gurb
Spain
Josep Maria Ribé
Chef

Josep Maria was born in Centelles, a small town situated inthe heart of Catalonia. From a tender age and eager to help in the family restaurant business run by his parents Josep Maria and Conchi, he decided to study Hotel and Catering Management in the Joviat School in Manresa. He studied as a general and pastry Chef for 5 years, but it was not until his last year at the school that he began to dedicate himself full time to the world of pastry, experiencing and experimenting in the world of everything sweet. This enthused and motivated him towards working with pastry in general and the jewel in the crown, chocolate. He joined Aula Chocovic in 2001 ( Now Chocolate-Academy) and trained extensively in this complex but exciting world, going on to give his first courses, seminars and demonstrations in 2003. Since then he has run training seminars at both National and International level and over the years has gained a broad vision of current pastry confection and tendancies. His professional drive and an innate need to excel led him to participate and win many pastry and chocolatier competitions all over the world.