课程

预定即将在巧克力学院™ 中心开设的课程

巧克力学院™ 中心欢迎希望发展和完善巧克力技能的专业厨师和工匠。大多数课程都是实践性的，将涵盖帮助您将业务提升到新水平的技术和配方。

选定的筛选条件:

English - remove filter

Belgium, Wieze

Ganache formulation

30 Mar 2026 - 01 Apr 2026

中级

Alexandre Bourdeaux
USA, Chicago

Chocolate From a Different Angle

30 Mar 2026 - 01 Apr 2026

高级
Canada, Montreal

Creative Ice creams

07 Apr 2026 - 08 Apr 2026

中级

Russ Thayer
Brasil, São Paulo

Classic and Modern Pastries com o Chef Manuel Bouillet

14 Apr 2026 - 16 Apr 2026

中级
India, Mumbai

Discovering Chocolate

15 Apr 2026 - 17 Apr 2026

Pratik Deshmukh
Serbia, Belgrade

Panning chocolate & spreads: Innovate and Inspire

28 Apr 2026 - 30 Apr 2026

中级

Alexandre Bourdeaux
South Africa

Discovering Chocolate

06 May 2026 - 07 May 2026

初级
Belgium, Wieze

Chocolaterie signature

11 May 2026 - 12 May 2026

中级

Alexis Sanson
Canada, Montreal

Chocolate Fundamentals - English

12 May 2026 - 14 May 2026

初级
United Kingdom, Banbury

Chocolate Confectionery and Patisserie with Kirsten Tibballs

12 May 2026 - 13 May 2026

中级

Kirsten Tibballs
United Kingdom, Banbury

Chocolate Confectionery and Patisserie with Kirsten Tibballs

14 May 2026 - 15 May 2026

中级

Kirsten Tibballs
South Africa

Discovering Chocolate in Durban

16 May 2026

初级
Russia, Moscow

Александр Бордо «Формулирование ганашей 3.0»

18 May 2026 - 20 May 2026

高级

Alexandre Bourdeaux
Italy, Milan

DIS/ORDRE

19 May 2026 - 20 May 2026

高级

Miquel Guarro Carreras
United Kingdom, Banbury

Chocolate Foundations (Workshop 1.0)

20 May 2026 - 21 May 2026

初级

Julie Sharp
Serbia, Belgrade

Ganache Engineering - The Art & Science of Flavor and Formulation

26 May 2026 - 28 May 2026

高级

Alexandre Bourdeaux
United Kingdom, Banbury

ADAPT Plant-based: Gluten => gluten-free => nut-free (Richard Hawke)

02 Jun 2026 - 03 Jun 2026

中级

Richard Hawke
United Kingdom, Banbury

Bonbons and Snacking Bars -Texture, Taste & Creative Design (Apr 2025)

08 Jun 2026 - 09 Jun 2026

中级

Julie Sharp

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