In this class, you will study all of the ingredients that are used in ganache and sugar confections. You will be able to understand the steps in emulsion, flavor, and texture pairing, you will gain  insight to high-tech chocolate equipment, such as enrobing different finishes, you will make more complex, multi-layered confections with delicious fillings and textures. This course is for the intermediate-level chocolatier, with a firm understanding of the basics of chocolate.

This professional course will  help you explore interesting shapes, textures, unique flavors and colorful cocoa butter spraying techniques. Each recipe has been designed to showcase the most advanced chocolate techniques that will make your confections unforgettable.
 

Na ovom času ćete proučavati sve sastojke koji se koriste u ganache i šećernim poslasticama. Moći ćete da razumete korake u sparivanju emulzije, ukusa i teksture, steći ćete uvid u visokotehnološku opremu za čokoladu, kao što je enrobiranje različitih završnih obrada, pravićete složenije, višeslojne slatkiše sa ukusnim filovima i teksturama. Ovaj kurs je za čokolatijere srednjeg nivoa, sa čvrstim razumevanjem osnova čokolade.

Ovaj profesionalni kurs će vam pomoći da istražite zanimljive oblike, teksture, jedinstvene ukuse i šarene tehnike prskanja kakao putera. Svaki recept je osmišljen tako da pokaže najnaprednije čokoladne tehnike koje će vaše poslastice učiniti nezaboravnim.