- Location:
- Switzerland, Zurich
- Date:
-
04 Jul 2024 - 05 Jul 2024
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
600.00 CHF
- Segment:
-
Artisan chocolatier shopBakery/Pastry ShopHotel/Restaurant
- Class size:
-
12
Chef Melissa will teach you all the steps to creating molded bonbons that shine for their technical skill and delicious flavor in this hands-on class. Spend two days with Chef Melissa doing what she is most well known for: Glossy Molded Bonbons! Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc.
What to expect:
- Advanced Spraying techniques
- Theory of color
- Innovative and shelf stable recipes
- recipe book
This course is designed for professionals in the pastry/confectionery industry who would like to refresh and deepen their knowledge.
Course agenda
Agenda - valid for both days:
08:30 am: Welcome coffee
09:00 am: Class
Around 12:00: Group lunch
Around 16:00: End of the course
Location:
Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
Course language:
English
Number of participants:
As individual support is important to us, a maximum of 12 people can participate in this course.
What to wear:
- You should wear comfortable work clothes, long trousers and solid, closed shoes
- We also ask you to bring your own chef jacket / pastry chef jacket or a white shirt. Please note that the temperature in our kitchens is constantly between 19-21°C.
Included in the course price:
- All course materials & the recipe booklet
- Lunch and beverages (coffee, tea & water)
- Signed Chocolate Academy certificate / course confirmation
- Your amazing handmade delights to take home.
Important information:
- Accommodation & transportation are not included in the price.
- Please let us know when registering for the course if you have a food intolerance.
- By registering, you commit yourself to the course.
- The course fee must be paid no later than 14 days before the start of the course. Otherwise the place will be released.
- Insurance is the responsibility of the participants.
Practical information
Arrival by public transport:
The Callebaut Chocolate Academy Switzerland (Zurich) is located at Hardturmstrasse 181, 8005 Zurich/ Switzerland and it’s perfectly connected to public transport. Due to the central location, you can reach us quick and convenient. We are only a few minutes away from the tram stop "Fischerweg" (tram no. 8 and 17). Zurich main station is just a few tram stops (Tram No 17) away.
We recommend to arrive by public transport. The Callebaut Chocolate Academy Switzerland is located on the 4th floor.
Arrival by car:
In front of the building there are no parking spaces available. A pay parking garage is available in the "Atmos Parking" - access via Förrlibuckstrasse, see map.
Please use the visitor parking spaces.
