Alexandre Bourdeaux

Srednji

Lokacija:: United Kingdom, Banbury
Datum:: 28 Aug 2024 - 29 Aug 2024
Trajanje:: 2 dana
Glavni jezik na kursu:: English
Cena:: 700.00 GBP
Сегмент:: Chocolate Confectionery
Veličina grupe:: 15

We are thrilled to welcome back Alexandre Bourdeaux to teach at the UK Chocolate Academy in Banbury.

During Alexandre’s extensive travels he has acquired knowledge and insights from different cultures and trends which he has translated into his signature range.

Alexandre worked as Head of the Callebaut Chocolate Academy in Wieze for 10 years but now has created his own consultancy company "Pastry & Chocadvice" where he continues to share his love and passion for all things chocolate.

Already completed the Chocolate Foundation Course (Workshop 1.0) and Creative Chocolate Skills (Workshop 2.0) and want to look at the grey area that is shelf life? Then this course is for you. The focus of Alexandre’s course is looking at ganache formulations to achieve the shelf life you need to meet consumer demand for your confectionery business.

Who should attend this course:
NPD chefs, chocolatiers

What the course will cover:

Understanding the different roles sugars play in making a stable ganache
Formulation of a stable ganache – with Ganache Solutions
Compare the different methods of making ganache and the effect on taste and shelf life
Stabilising and storage of ganaches
Recipe development - analysing the ganaches and review, adjust and modify the recipes to help improve the end product.

Note: day 1 is theory based.

Important: Please bring your laptop, ipad or tablet with you.

Укључујемо дневни ред курсева са нашим списковима курсева и послаћемо детаље о придруживању 2 месеца пре датума почетка вашег курса.

Ако имате било каква техничка питања или питања везана за курс, пошаљите нам е-пошту chocolate_academy_ukie@barry-callebaut.com

Да би ваше место било потврђено на курсу, морате извршити пуну уплату.

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