Chocolate 1.0-Discovering Chocolate
Are you a beginner who is passionate about chocolate? Are you looking to learn the basic skills of working with chocolate, such as crystallization, molding and dipping? Then this course is perfect for you! Discovering Chocolate is a hands-on course that will help any beginner master crystallization techniques, dipping and molding, as well as introduce you to ganache and emulsion. Spend three days perfecting the fundamentals of working with chocolate and gaining a solid knowledge of chocolate.
Ideal for: Beginners or anyone looking to master chocolate crystallization
- Yann MigaultChef
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.
Chicago, IL 60654
Yann Migault is a Chocolate Academy Chef in Chicago. In this role, he is developing and teaching Chicago Chocolate Academy classes and support Sales and marketing strategic campaigns.
Previous to joining Barry-Callebaut, Yann was working as a pastry chef instructor at the French Pastry School. Yann taught advanced students and food enthusiast how to prepare, build and create classic and modern pastries.
Prior to his teaching duties at the French pastry school, Yann worked as an Executive Pastry Chef at the Ritz-Carlton in California and earlier as a pastry chef instructor at the Culinary Institute Lenotre in Houston. Before he arrived in the USA, he owned two pastry shops France. He earned a Brevet de Maitrise, the highest diploma in pastry.