Ganache Formulation

This 3-day course will help you to understand how to make a stable ganache and will cover the following:

Theory of ingredients composing a ganache - what are they made of and what are they used for?
How to improve the life of a ganache - what errors to avoid and understanding different types of degradation
Presentation of "Ganache Solution" software - an online tool for balancing your own recipes
Creating your own recipes - in small groups, create your own recipe with the support of "Ganache Solution" and Chef Alexandre
Tasting and Report - taste your ganache and validate or improve

The majority of this class will be held in a classroom setting and each student should bring their own laptop. If there is a specific ingredient you would like to use in your custom ganache recipe, bring that along, as well.

Target audience:
Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing, our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.