Chocolate Technology

Chocolate Technology

This 3-day course will help you to understand how to make a stable ganache using the software "Ganache solution". In order to understand the composition of a ganache it is essential to understand the ingredients that compose it, what are they made of and what are they used for? You will have free access to the software during the whole class, creating your own recipes. Chef Bourdeaux will guide you through the technology, composition, texture, structure and finally comparison tests. Leaving you with a thorough understanding of chocolate bonbons.

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Local
CHOCOLATE ACADEMY™ centre USA, Chicago
Data
Level 3

Professor

  • Alexandre BourdeauxGuest teacher
Inscrição e informações sobre o curso
Data Level 3

Advanced

You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

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Local
CHOCOLATE ACADEMY™ centre USA, Chicago
600 West Chicago Avenue
Chicago, IL 60654
United States
Alexandre Bourdeaux
Guest teacher

Callebaut® Ambassador

Alexandre started baking at a very young age and knew that baking cakes and traveling was his calling. His career started in a 1 star Michelin restaurant in Belgium where he learnt classic recipes he still makes today. Later Alexandre left for Italy to work in a new Belgian pâtisserie and then was invited to work at Four Seasons in Milan with the Chef Sergio Mei. He went on to open the first Four Seasons hotel in Cairo and head a brigade of 12 pastry chefs and bakers in a 5 star hotel at only age 23. He then worked in other Four Seasons Hotel at the Canary Warf London, Tokyo and Chicago. Alexandre than made a royal return to Belgium, catering at the Court of the King of Belgium, and then as a Pastry chef for Callebaut.
 
At Callebaut headquarters he could develop his passion to share his knowledge and keep growing by continuing to meet with chefs from around the world while giving demonstrations in the Chocolate Academy™ and overseas. Alexandre became head of the Chocolate Academy™ in Belgium and led the opening of the new Chocolate Academy™ Callebaut in 2014, marking an historical moment in the story of the brand.
 
Alexandre keeps collaborating with Callebaut, but today he has spread his wings and has launched his own company in 2016 Pastry & chocadvice to give advice, help & solutions in the world of pastry and chocolate. In March 2018, he launch an online software "ganache solution" that help chefs to monitor their own recipes. He was judge together with Paco Torreblanca of an Italian television show "Best bakery". Alexandre is the perfect embodiment of his motto: ‘Live your dreams and work hard to achieve them’.