Course Ganache and Caramel Formulations Join us for a brilliant 3 day course with Alexandre Bourdeaux to understand how to make a stable ganaches and caramels for bonbons. Ganache and Caramel Formulations
Course Trendy Pastry - Lifelike Fruits by Damien Wager Be inspired by our chefs at the Callebaut Chocolate Academy Switzerland, in the heart of Zurich! Trendy Pastry - Lifelike Fruits by Damien Wager
Course Profesyonel Çikolatacılığa Giriş - Introduction to Chocolatiering Eğitimlerimiz ile teoriden pratiğe, sizi çikolatanın heyecan verici dünyasına davet ediyoruz! Profesyonel Çikolatacılığa Giriş - Introduction to Chocolatiering
Course Classic Desserts - Reinterpreted GARUHARU’s pastry colorful flavors light delicate textures beautiful designs classic dessert modern techniques Eclairs tarts entremets Classic Desserts - Reinterpreted
Course Entremet & Petits Gateaux Techniques, innovation & creativity: master mousses, fruit preparations, sponge cakes, chocolate, glazes, and cake design to create exceptional desserts. Entremet & Petits Gateaux
Course Chocolate Discovery This course is a journey from the basics to the latest techniques, applications, recipes, and innovations from the world of chocolate. Chocolate Discovery
Course Chocolate Foundations (Workshop 1.0) Join us for this two day course to learn the foundational techniques required to work with chocolate and create your own products. Chocolate Foundations (Workshop 1.0)
Course Fundamenty Wegańskiego Cukiernictwa / Cukiernictwo Alternatywne Fundamenty Wegańskiego Cukiernictwa / Cukiernictwo Alternatywne Fundamenty Wegańskiego Cukiernictwa / Cukiernictwo Alternatywne
Course Ganache Engineering: The Art & Science of Flavor and Formulation Master sensory psychology, flavor pairing, and advanced software balancing to turn your creative ideas into flawless, technically perfect confections. Ganache Engineering: The Art & Science of Flavor and Formulation
