learning
Location:
Canada, Montreal
Date:
Dec 09 2024 - Dec 11 2024
Duration:
3 days
Primary course language:
French
Price:
1025.00 CAD
Segment:
Chocolate confectionery
Pastry / Dining
Class size:
10

Apprenez les bases de la chocolaterie

Si vous cherchez à acquérir les compétences professionnelles du travail du chocolat, telles que la cristallisation, le moulage et le trempage ? Alors ce cours est fait pour vous !

C'est un cours pratique qui aidera à :

- Maîtriser les techniques de cristallisation

- Techniques de trempage et de moulage

- Obturation des moules - Initiation à la ganache et à l'émulsion

- Solutions aux problèmes les plus fréquents

- Le rituel de dégustation.

Passez trois jours à perfectionner les bases du travail du chocolat et à acquérir une solide connaissance du chocolat afin d'être autonome et démarrer votre propre production. Vous réaliserez truffes, tablettes, bonbons moulés et trempés, rochers etc...

Ce cours est destiné aux personnes ayant un objectif professionnel (Ex: déjà employé en pâtisserie, chocolaterie, R&D etc... ou désirant démarrer une entreprise de chocolaterie).  Il n'est pas destiné aux amateurs.

Course agenda

Note: This course is also available in English on Nov 11-12-13 2024

3 jours de cours intensif de 9h à 17h à notre Académie dans Rosemont (Montréal).

Lunch et tablier inclus.

Practical information

Be in the know!

Click to download our practical information booklet 

General Class Information

  • Class size is from 8 to 12 people.
  • Class is from 8:00 am to 5:00 pm- You will receive an email confirmation prior to course date. 
  • Breaksfast , Lunch & apron will be provided. 
  • You must attend the full course in order to receive your certificate. 

Tuiton Fees Include 

  • Course Recipe Booklet 
  • Breakfast & Lunch (should you have any allergies or food restrictions, please advise us) 
  • Apron & kitchen tools 

Upon registration you will receive an email regading course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge. 

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

DRESS CODE

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab. 

CANCELLATION POLICY

  • Cancel less than 15 days and you will not receive a credit or any form of refund.
  • Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
  • Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.

TRANSPORTATION

Airport: Montreal Trudeau

Parking: There is a free parking lot behind the building.

Bus/Subway - plan your trip here: https://www.stm.info/en

Important

Until August, the online payment system is unavailable. Please contact us for payment.

  • technique
    Apprendre les techniques
  • hand dipped
    Bonbons cadrés
  • ganaches
    Ganaches
  • molded bonbon
    Bonbons moulés

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