bonbons
Location:
Canada, Montreal
Date:
26 May 2025 - 28 May 2025
Duration:
3 days
Primary course language:
English
Price:
925.00 CAD
Segment:
Confectionery
Bakery & Pastry
Horeca
Class size:
10

Are you looking to learn the professional basic skills of working with chocolate, such as crystallization, molding, and dipping?

Then this course is perfect for you! Chocolate Fundamentals is a hands-on course that will help any beginner with:
- Master crystallization techniques
- Dipping and molding techniques
- How to perfectly seal molded chocolates
- Introduction to ganaches and emulsions
- Possible problems and remedies

- Intro to the equipment
- Chocolate ritual tasting

Spend three days perfecting the fundamentals of working with chocolate and gaining a solid knowledge of chocolate.

IMPORTANT: This course is designed for professionals (ex: chocolate/pastry/bakery employees, hotels, caterers, and restaurants) who want to reach professional skills or people who want to start a professional chocolate company. It's not a course for hobbyists.

After Dec 31st, the price will be 1025$

Course agenda

Practical information

Important

  • ganache
    Ganache
  • Hand dipped
    Hand dipped bonbons
  • Hand dipped
    Hand Dipping
  • Molded bonbons
    Molded bonbons
  • Praliné
    Pralinés

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