Courses

Friday 21st August at 10 am

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Photocours3

 

Saturday 8th/Sunday 9th  August ADVANCED CHOCOLATE COURSE: 2 DAY COURSE Cost: €290, including lunch on both days. 9.30 a.m. – 5 p.m.  This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petits fours” selection or for anyone who would regard themselves as a chocoholic!! This course covers all the techniques of the “1 day beginner course”, plus:

  • Chocolate Fondant.
  • Techniques of framing and using a chocolate guitar to cut interior.
  • Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).
  • Preparation and making of chocolate figures.
  • Different finishings and decorations of chocolate bonbons.
  • HACCP regulations, hygiene and safety.
  • Where to purchase raw materials and equipment required for chocolate making.
  • Moulding, using a tempering machine.

Sunday 6th September 2015 CHOCOLATE COURSE- BEGINNER : 1 DAY Cost: €150, including lunch. 9.30 a.m. – 5 p. m.  This is an ideal course to learn the basics of chocolate making. History and understanding of chocolate and cocoa beans.

  • Working techniques and recipes.
  • Tempering chocolate on a marble slab.
  • Confections of different fillings (ganache).
  • Moulding and dipping of chocolate bonbons.
  • Confections of truffles.
  • Chocolate Mousse
  • Techniques of piping.
  • Chocolate Bars.
  • Chocolate Tastings.

Saturday 28th/29th September 2015 ADVANCED CHOCOLATE COURSE: 2 DAY COURSE   Cost: €290, including lunch on both days. 9.30 a.m. – 5 p.m.  This course is specially designed for those who want to learn the art of chocolate making with the view to starting their own business, for those who want to improve their skills, for the Pastry Chef who wants to enhance their “petits fours” selection or for anyone who would regard themselves as a chocoholic!! This course covers all the techniques of the “1 day beginner course”, plus:

  • Chocolate Fondant.
  • Techniques of framing and using a chocolate guitar to cut interior.
  • Coating by hand with a chocolate dipping fork and use of the enrobing machine (if required).
  • Preparation and making of chocolate figures.
  • Different finishings and decorations of chocolate bonbons.
  • HACCP regulations, hygiene and safety.
  • Where to purchase raw materials and equipment required for chocolate making.
  • Moulding, using a tempering machine.