Objectives and contents of the course
You will be able to make all the ganaches as well as the correct manufacture of the praline masses to avoid the separation of the oil and the fibre which accelerates the migration of the fats for a good cooking and conservation.
A part of the programme is reserved for practice, during which the products presented in the theoretical part are made on a small scale. (Checking shelf life with an AW-meter)
Prerequisites
Confirmed confectioner chocolatier
Duration and organisation
For this training we have planned 2 days (based on 7 hours/day)
Training carried out on your premises with a maximum of 8 trainees.
Accessibility for people with disabilities
Merci de nous consulter afin que nous puissions adapter les conditions d’accès et d’accueil des personnes en situation de handicap.
