- Localización:
- Callebaut Chocolate Academy US
- Fecha:
-
18 Feb 2025 - 20 Feb 2025
- Duración:
-
3 days
- Idioma principal del curso:
-
English
- Precio:
-
1200.00 USD
- Segmento:
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Confitería y Chocolatería
- Aforo del curso:
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12
This 3-day course will help you to understand how to make a stable ganache and will cover the following:
Theory of ingredients composing a ganache - what are they made of and what are they used for?
How to improve the life of a ganache - what errors to avoid and understanding different types of degradation
Presentation of "Ganache Solution" software - an online tool for balancing your own recipes
Creating your own recipes - in small groups, create your own recipe with the support of "Ganache Solution" and Chef Alexandre
Tasting and Report - taste your ganache and validate or improve
The majority of this class will be held in a classroom setting and each student should bring their own laptop. If there is a specific ingredient you would like to use in your custom ganache recipe, bring that along, as well.
Target audience:
Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing, our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.
Calendario de cursos
Arrival & light breakfast: 8:15 - 9:00 am
Class: 9:00 am - 12:00 pm
Lunch: 12:00 - 1:00 pm
Class: 1:00 - 3:15 pm
Break: 3:15 - 3:30 pm
Class: 3:30 - 5:00 pm
Información práctica
For Your Information
- Class size is from 10 to 14 people
- A light breakfast will be served from 8:30 AM - 9:00 AM
- Class is from 9:00 AM to-5:00 PM, depending on the chef and the program
- Lunch and an apron will be provided
Tuition Fees Include
- Course recipe booklet
- Breakfast & lunch (should you have any allergies or food restrictions, please let us know)
- Callebaut Chocolate Academy apron
- Use of Chocolate Academy tools and equipment
In the event of a cancellation by the Academy, we will refund only the amount of the course but not the travel or the accommodations (see the cancellation policy below).
Dress Code
- The Callebaut Chocolate Academy™ center will provide one apron for you to wear for the entire class and keep at the end
- You must bring your own chef coat
- Pants: jeans or solid color wear
- Socks and closed shoes are required to enter in the kitchen
- Long hair must be restrained
- Fingernails should be short
Transportation
Airport: Chicago O'Hare 10000 W O'Hare Ave, Chicago, IL 60666
Chicago Transit Authority: CTA Website https://www.transitchicago.com/
Parking: There is a parking garage available across the street from the building (rates vary)
Importante
Cancellation Policy
- Cancel less than 15 days from the class date and you will not receive a credit or any form of refund.
- Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
- Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.
