- Location:
- Switzerland, Zurich
- Date:
-
Sep 17 2024 - Sep 18 2024
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
600.00 CHF
- Segment:
-
Chocolate confectioneryArtisan BakeryPastry / Dining
- Class size:
-
10
Chocolate panning is a complementary category in a chocolate maker's collection. This is part of the world of snacking which is very fashionable in recent years due to the evolution of our eating habits.
During this two-day training you will explore several panning techniques largely based on chocolate.
Alexandre will show you how to polish a product in a natural way as well as the use of food lakes.
We will use professional machines as well as smaller devices.
Alexandre shows you how to use colours in an elegant way. We will make a variety of products such as hazelnuts, coffee beans, pralines, fruit pastes and many more. This new family will allow you to give your customers a wider choice of chocolate products.
This course is designed for professionals in the pastry/confectionery industry who would like to refresh and deepen their knowledge.
Course agenda
Agenda - valid for both days:
08:30 am: Welcome coffee
09:00 am: Class
Around 12:00: Group lunch
Around 16:00: End of the course
Location:
Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
Course language:
English
Number of participants:
As individual support is important to us, a maximum of 10 people can participate in this course.
What to wear:
- You should wear comfortable work clothes, long trousers and solid, closed shoes
- We also ask you to bring your own chef jacket / pastry chef jacket or a white shirt. Please note that the temperature in our kitchens is constantly between 19-21°C.
Included in the course price:
- All course materials & the recipe booklet
- Lunch and beverages (coffee, tea & water)
- Signed Chocolate Academy certificate / course confirmation
- Your amazing handmade delights to take home.
Important information:
- Accommodation & transportation are not included in the price.
- Please let us know when registering for the course if you have a food intolerance.
- By registering, you commit yourself to the course.
- The course fee must be paid no later than 14 days before the start of the course. Otherwise the place will be released.
- Insurance is the responsibility of the participants.
Practical information
