Rémy Delette

Intermédiaire

Lieu:: Serbia, Belgrade
Date:: 28 Jan 2025 - 30 Jan 2025
Durée:: 3 days
Langue principale du cours:: English
Prix:: 450.00 EUR
Segment:: Confectionery
Nombre de places disponibles:: 12

The Level 2 program is designed for a professional with good knowledge about chocolate who has completed the Chocolate Discovery course and is ready to take their chocolate skills to the next level.

It provides you to expand your knowledge of tools, techniques and methods used to customize and differentiate your chocolate treats from the competition, as well as to understand the steps in emulsion, the basics of chocolate equipment and machines.

This professional course will 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.

Chocolate 2.0 je dizajniran za profesionalce sa dobrim znanjem o čokoladi koji su završili kurs Chocolate Discovery koji su spremni da svoje čokoladne veštine podignu na sledeći nivo.

Omogućava Vam da proširite svoje znanje o alatima, tehnikama i metodama koje se koriste za isticanje i diferencijaciju Vaših čokoladnih poslastica od konkurencije, kao i da razumete korake u radu s čokoladom, kao i osnove opreme i mašina koje se koriste.

Ovaj profesionalni kurs istražuje i zanimljive oblike, teksture, jedinstvene ukuse i raznobojne tehnike prskanja kakao putera. Svaki recept je osmišljen tako da pokaže najnaprednije čokoladne tehnike koje će Vaše poslastice učiniti nezaboravnim.

The course will introduce you to the creation of chocolate confectionery like truffles, ganaches, praline, and bonbon based on the classic and best-selling ingredients, but also molding and hand dipping technique, texture, and shelf life. You will be able to produce a wide range of chocolate products, learn different ways of tempering, identify and solve issues that you may encounter.
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.

Kurs će vas upoznati sa stvaranjem čokoladnih konditorskih proizvoda poput tartufa, ganaša, pralina i bombona na bazi klasičnih i najprodavanijih sastojaka, ali i sa tehnikom oblikovanja i ručnog umakanja, teksturom i rokom trajanja. Moći ćete da proizvedete širok spektar čokoladnih proizvoda, naučite različite načine temperiranja, identifikujete i rešite probleme sa kojima se možete susresti.
Na ovom času ćete proučavati sve sastojke koji se koriste u ganaš i slatkim poslasticama. Moći ćete da razumete korake u sparivanju emulzija, 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 čokolatere srednjeg nivoa, sa jasnim razumevanjem osnova čokolade.