- Lieu:
- Switzerland, Zurich
- Date:
-
01 Apr 2025 - 03 Apr 2025
- Durée:
-
3 days
- Langue principale du cours:
-
English
- Prix:
-
950.00 CHF
- Segment:
-
Bakery & Pastry
- Taille de la classe:
-
8
Welcome Chef Christophe Morel to the Chocolate Academy in Zurich. Three exciting days with our Ambassador from Canada await you!
Christophe will guide you through his techniques and teach you his tips and tricks for creating your own chocolate masterpiece. The course will teach you the cold emulsion modeling techniques which give you the confidence to work with chocolate as you would with clay. This technique can be used to create beautiful striking works of art that will last for years.
With over 33 years of experience in chocolate, Christophe Morel is an internationally acknowledged chocolate artisan and chocolate sculptor. Christophe has won many prestigious awards including the Canadian National Chocolate Awards in 2003, The Coupe du Monde de la Patisserie and took part in the World Chocolate Masters in 2005 and 2007.
What to expect:
- Course for advanced chocolatiers
- Your own showpiece from the base to the finish
- Learning different techniques
Target audience:
This course is addressed to professionals who want to learn new and innovative skills and techniques or refresh and deepen their knowledge and it’s designed for professionals from the pastry / confectionery industry.
Calendrier des cours
Agenda - applies to both days
08:30 am: Arrival & Welcome coffee
09:00 am: Class
12:00 pm - 1:00 pm: Lunch break in our premises*
1:00 pm - 4:00 pm: Class
* should you have any allergies or food restrictions, please let us know
Location:
Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
Language: English
Number of participants: As individual support is important to us, a maximum of 8 people can participate in this course.
Dresscode / What to bring:
- 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 between 19-21°C.
- To ensure that you are able to transport the showpiece home safely on the last day of the course, it is important that you bring a large polystyrene box (or similar) with you. The Academy will not be able to provide you a box.
Fees include:
- Course recipe booklet
- Lunch and beverages (coffee, tea & water)
- Signed Chocolate Academy certificate / course confirmation
Hotel Recommendations:
We can provide a hotel list upon request. All hotels are within walking distance of the Chocolate Academy. Don't wait to book a hotel - they fill up quickly and rates can rise when there is high demand.
Informations pratiques
Accès en transports publics :
Tu peux profiter de l'accès avec les transports publics. Le Chocolate Academy™ Center Zurich se trouve à la Hardturmstrasse 181 à 8005 Zurich et est parfaitement desservi par les transports publics. Grâce à sa location centrale, tu peux nous atteindre rapidement et facilement. Nous ne sommes qu'à quelques minutes des arrêts de tram "Fischerweg" et "Bernoulli Häuser" (tram n° 8 et 17). L'arrêt de S-Bahn "Hardbrücke" est à 4 stations de tram. Nous te recommandons de venir en transports publics. Le Chocolate Academy™ Center Zurich se trouve au 4e étage.
Accès en voiture :
Aucune place de parking n'est disponible directement devant le bâtiment.
Un parking souterrain payant se trouve à l' "Atmos Parking" - accès par la Förrlibuckstrasse, voir plan. Veuillez tenir compte des cases de stationnement marquées pour les visiteurs (Visitors).
Barry Callebaut Schweiz AG
Chocolate Academy™ Center Zürich / 4. Stock
Hardturmstrasse 181
8005 Zürich
