A Passion For Chocolate

Pastry

Chocolate is a thing of passion. Working with this noble produce requires time, knowledge and know-how. This is exactly what this training course is all about. Via a range of diverse and modern recipes, you will have the opportunity to practice a number of pastry techniques associated with the world of chocolate, thus updating your selection of dishes or your menus.

Charles Liets

Pastry Chef, Instructor & Consultant at Institut Paul Bocuse

Charles Liets

Duration: 3 days-21 hours

Dates: From March 6th to 8th 2023

Number of participants: 6 to 10

Requirements: Experience in the art of patisserie.

Price: €1,450 including VAT-€1,208.33 excluding VAT

Expected outcomes

  1. Discover different varieties of chocolate and associate them with recipes that will bring out their organoleptic properties
  2. Make a range of varied and contemporary pastries, including: shop pastries, restaurant desserts, snacks
  3. Develop your creativity using the basics for inspiration

Target audience

This programme is intended for chefs and patissiers working in restaurants and guesthouses.
Programme provided in French only.


Programme

  • Tasting of different cocoa varieties (both original and processed)
  • Carrying out of different chocolate adjustments and selecting the right equipment
  • Prepare some fifteen recipes for shops, restaurants and for snacks: from the milk chocolate entremet to the stracciatella torta caprese and the kalamansi chocolate éclair