Workshop 2 - Creative Skills, Chocolate Course - 2 days including chefs uniform
Introduction: Would you like to further your chocolates skills? This course builds on your basic skills and teaches you new techniques and ideas.
Who should attend: Anyone who has previously conducted our foundation chocolate course, or has a good level of understanding of chocolate making and wants to improve their skills and learn new techniques.
What the course will cover: This is a
practical course for those already working with chocolate.
The course will commence with a recap on tempering techniques to
solve any troubleshooting issues you may have. The list below
makes the basis of the course content however their will be time
allocated for any chocolate techniques that each member would like
to learn. An emphasis will be the use of tempering machines
rather than tempering by hand.
During the course you will make:
- - Chocolate bars infused with natural flavours
- - Double moulded Easter eggs
- - Book moulded seashell chocolates
- - Hand-dipped cut ganache, pate de fruit, marshmallow lollipops or aerated ganaches
- - Decorated moulded chocolates using coloured cocoa butters and creative powders
- - Dry caramelised fillings
- - Hand dipped aerated ganaches
The theory will include; ideal working and storage environments, how to handle chocolates, troubleshooting awareness and shelf-life considerations.
You will also receive a full list of UK supplier contacts to assist you in planning a small chocolate business.
By the end of the course you will have: A more in-depth knowledge of using chocolate machines, advanced techniques to improve and enhance your chocolate repertoire.
Çikolata hakkında bilgi sahibi olan ve profesyonel olarak
çalışan kişiler. Çikolatanın temperlenmesi ve başlangıç
tekniklerine hakimseniz bu workshopta bunlarla zamanımızı
Başlangıç seviyesini bitirmiş ve bu konuda daha ayrıntılı bilgi sahibi olmak isteyenler için tasarlanmış derstir.
The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland