Chocolate the one

Chocolate the one

Este 1er semestre del 2020, es francamente especial para nosotros, ya que durante este año, celebramos el 25 aniversario de la Chocolate Academy™ Barcelona.

Es por este motivo, que no se nos ocurre otra forma mejor, para celebrarlo, que presentaros un nuevo formato de curso.

Un curso en el que queremos compartir nuestro “expertise” como chocolateros, y fabricantes de chocolate, reuniendo toda la información, tecnología y saber hacer, adquiridos en estos 25 años de experiencia en el sector. Y todo ello en un formato de curso intensivo, de 3 semanas.

Así que tenemos el honor de presentaros CHOCOLATE THE ONE. El curso llamado a convertirse, en el “TOP OF THE ROCK” de la chocolatería artesana. 

-Profesorado:

Jaume Soldevila

 Licenciado en ciencias químicas, especialista en el cultivo y la transformación del cacao, y en la fabricación del chocolate. I&D en Barry-Callebaut España.

Ramon Morato   @ramonmorato

Chef pastelero-chocolatero y Director creativo de Cacao Barry.

Cacao Barry Lab™   Barcelona 

Enric Monzonis   @enricmonzonis

Chef pastelero-chocolatero de la Chocolate Academy™ Barcelona

 Albert Daví   @albert_davi

Chef pastelero-chocolatero de la Chocolate Academy™ Barcelona

  Xavier González  @xavigc30

Chef pastelero-chocolatero del Cacao Barry Lab™ Barcelona   

Josep Maria Ribé  @jmribe82

Director y Chef pastelero-chocolatero de la Chocolate Academy™ Barcelona

Información del curso:

-Curso dirigido a todas aquellas personas que quieran aumentar y perfeccionar sus conocimientos y habilidades en el mundo del chocolate, realizando una inmersión total durante tres semanas, en la materia.

-Localización: Chocolate Academy™ Barcelona.

-Idioma: Español

-Inicio del curso, lunes 29 de Junio. Fin del curso, viernes 17 de Julio

-Horarios, de 9:00 am a 17:00 pm de lunes a viernes.

(Almuerzos incluidos en la Chocolate Academy™)

-Total de horas formativas: 105

-Curso teórico-práctico. 30% de teoría y 70% de práctica.

-Capacidad de asistentes: Mínimo 8 asistentes Máximo 14 asistentes.

(Si no se llega al mínimo de asistentes, el curso no se llevará a cabo)

-El curso incluye, como material de apoyo:

-Bolsa Chocolate Academy™ Barcelona.

-Termómetro.

-Tres chaquetillas bordadas con el nombre del asistente.

-Tres delantales.

-Dossier completo con toda la teoría y recetas, en diferentes tomos.

-Servicio de lavandería para la ropa de trabajo.

-Ofertas especiales de alojamiento en la zona de Vic, para todos los asistentes al curso que necesiten estancia.

-Servicio de taxi a diario, para los asistentes del curso que estén alojados en la zona de Vic, estación de tren y estación de autobuses.

-Diploma acreditativo del curso Chocolate The One, Chocolate Academy™ Barcelona.

Temario del curso:

-Del cacao al chocolate

-Bean to bar

-Vista a la fábrica de chocolate Chocovic 

-La precristalización

-Cata de chocolates

-Tabletas

-Grageas

-Bombonería

-Turrones

-Productos de impulso

-Cremas untables y mermeladas

-Pastelería

-Postres de restaurante

-Decoraciones

-Tartas de viaje y cakes

-Creatividad

-Piezas artísticas

Para una información más detallada del temario y organización del curso CHOCOLATE THE ONE, contactar con Mini von Arend, coordinadora de la Chocolate Academy™ en +34 619708039, o en mini_von_arend@barry-callebaut.com

 

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Local
CHOCOLATE ACADEMY™ centre Spain, Barcelona
Data
All Levels

Teachers

  • Enric MonzonisChef
  • Josep Maria RibéChef
  • Ramon MoratóChef
Inscrição e informações sobre o curso
Data All Levels

General Interest

General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.

Need some inspiration? Explore our Callebaut tutorials!
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Local
CHOCOLATE ACADEMY™ centre Spain, Barcelona
Ctra. Nacional 152a Km 71,3
08503 Gurb
Spain
Enric Monzonis
Chef
Josep Maria Ribé
Chef

Josep Maria was born in Centelles, a small town situated inthe heart of Catalonia. From a tender age and eager to help in the family restaurant business run by his parents Josep Maria and Conchi, he decided to study Hotel and Catering Management in the Joviat School in Manresa. He studied as a general and pastry Chef for 5 years, but it was not until his last year at the school that he began to dedicate himself full time to the world of pastry, experiencing and experimenting in the world of everything sweet. This enthused and motivated him towards working with pastry in general and the jewel in the crown, chocolate. He joined Aula Chocovic in 2001 ( Now Chocolate-Academy) and trained extensively in this complex but exciting world, going on to give his first courses, seminars and demonstrations in 2003. Since then he has run training seminars at both National and International level and over the years has gained a broad vision of current pastry confection and tendancies. His professional drive and an innate need to excel led him to participate and win many pastry and chocolatier competitions all over the world.

Ramon Morató
Chef

Global Innovation Leader Cacao Barry

Born in Manlleu, Barcelona. With no family link with confectionery and after ending his schooling, he began his training in various establishments.

He combined his training with taking all the courses offered by the School of the Provincial Confectioners Association in Barcelona. During a period of stages in practical work in several of the best Spanish confectioners, he also went to important schools and technical centres such as the ZDS in Solingen, Germany and the Richard Conseil school in Lyon, France.

His enterprising spirit led him to enter numerous competitions, among them the “Mejor Maestro Artesano Pastelero”: M.M.A.P.E. 97, the highest distinction for Spanish confectioners.

As the result of these years of work, his experience and his constant eagerness for innovation, he published "RAMON MORATO chocolate" which won the Prize for the Best World Book 2007 on Chocolate, granted by the distinguished Gourmand World Cookbook Awards.

The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realise his passion for teaching, researching and creating products related with the world of sweet things.

In recent years this led him to deliver courses, seminars and conferences all over the world, as well as special endeavours such as the Harvard University collaboration project through the Alicia Foundation.

At present he is the responsible of the Chocolate Lab in Barcelona and Creative Director for the French brand Cacao Barry.