This course is crafted for ‘Pastry Level 3/ 3rd year of culinary arts, amateurs, free auditors and home bakers. It allows the students to acquire the essential techniques of chocolate making and confectionery with an intensive training targeted program. The course consists of piped ganache truffles, molded and hand-dipped chocolate, caramel, nougats and pate de fruit. Students will be trained in all different stages of chocolate making starting with tempering molding, coating, and ending with handmade dipping without forgetting the creation of ganaches and pralines for chocolate bonbons, truffles and bars.

Temps présentiel : 15 heures

Charge de travail étudiant : 60 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité