Objectives and contents of the course
You will be able to make all the ganaches as well as the pralines correctly to avoid the separation of the oil and the fibre which accelerates the migration of the fat.
For good cooking and storage. Also spreads and almond paste.
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).
- Various ganaches, pralines and gianduja cast in frames. Candies and candy specialities.
- Cutting, preparation of coatings and decorations.
- Various preservations.
Prerequisites
Confirmed confectioner chocolatier
Duration and organisation
For this training we have planned 5 days (based on 7 hours/day)
Training carried out on your premises with a maximum of 8 trainees.
Accessibility for people with disabilities
Please consult us so that we can adapt the conditions of access and reception for people with disabilities.
