TRAINING WEEKS - Chocolate and confiserie

    Publication date - 24/05/2017



    This training is aimed at pastry chefs who want to advance their intermediate skills with an intensive experience in using professional equipment and advanced techniques for production of fine quality artisan bonbons, confections and bars in more volume.


    New dates for 2020 coming soon


    Master the basics of working with chocolate
    Prepare fillings : ganache, pralinés, almond paste
    Learn how to make different chocolate bonbons, hand-dipping chocolates
    Master molding techniques and decorating subjects
    Learn to make French confectioneries : "pâtes de fruit", nougats, caramels, guimauve

    Who is this course for? 

    Participants must know how to temper chocolate to be eligible for this course. Individuals with experience or formal training in pastry
    Practical information
    Taught in English
    • participants should bring toolkits including : knives, cooking utensils … (contact us for details)
    • participants are expected to bring chef whites (jacket, pants, shoes, head covering)
    • aprons and dishtowels will be provided
    • 8 AM – 4 PM each day
    • lockers will be provided to store belongings
    • recipe booklet provided
    • a certificate will be awarded upon completion of the training


    2 200 Euros
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