Training

In Penrith

£ 295 VAT inc.

Description

  • Type

    Training

  • Methodology

    Inhouse

  • Location

    Penrith

  • Duration

    2 Days

The course aims to help students master the art of tempering various types of couverture ie. Milk chocolate - white chocolate - dark chocolate to produce moulded chocolates with a choice of fillings - hand rolled truffles, a chocolate base, chocolate box and lid and a moulded figure. Identify the various moulds used in the production of chocolate making. Packaging and presentation of goods. Suitable for: The course is designed for those with a genuine interest in chocolate from the complete beginner to those students who are studying for NVQ level 3 Advanced Patisserie and the Diploma in Professional Cookery. Also suitable for people who wish to produce chocolates in a professional situation or wish to open a chocolate shop.

Facilities

Location

Start date

Penrith (Cumbria)
Beechcroft - Sleagill, CA10 3HD

Start date

On request
Inhouse

Start date

On request

About this course

Good command of the English language. The ability to apply oneself to the tasks provided. willingness to work hard

Questions & Answers

Add your question

Our advisors and other users will be able to reply to you

Who would you like to address this question to?

Fill in your details to get a reply

We will only publish your name and question

Reviews

Course programme

TWO DAY CHOCOLATE COURSE

WEDNESDAY 17-18 NOVEMBER 2010

A TWO DAY SKILLS COURSE DESIGNED FOR THOSE WITH A GENUINE INTEREST IN CHOCOLATE FROM THE COMPLETE BEGINNER TO THOSE STUDENTS WHO ARE STUDYING FOR NVQ LEVEL 3 ADVANCED PATISSERIE AND THE DIPLOMA IN PROFESSIONAL COOKERY. ALSO SUITABLE FOR THOSE STUDENT WITH A DESIRE TO START THEIR OWN CHOCOLATE BUSINESS.

STUDENTS WILL LEARN TO MASTER THE VARIOUS TECHNIQUES OF TEMPERING COUVERTURE TO PRODUCE MOULDED CHOCOLATES WITH A CHOICE OF FILLINGS, PLUS HAND MADE AND ROLLED TRUFFLES. STUDENTS WILL ALSO PRODUCE A MOULDED FIGURE - CHOCOLATE BOX, LID AND BASE, AND CHOCOLATE NOVELTIES.

THE CONTENTS OF THE COURSE WILL ALSO INCLUDE STORAGE OF CHOCOLATE PRODUCTS - SELECTION AND PREPARATION OF MOULDS PRIOR TO FILLING WITH CHOCOLATE - PREPARATION AND USE OF GANACHE AND FONDANT - SOFT CENTRE FILLINGS - CHOCOLATE COATING AND OUTER COATING OF TRUFFLES - USE OF ACETATES USED IN CHOCOLATE WORK.

THE COURSES IS 95% HANDS ON.

THE COST OF THE COURSE INCLUDES TEA/COFFEE BISCUITS ON ARRIVAL - TEA/COFFEE AVAILABLE ALL DAY - LUNCH WITH WINE EACH DAY- DEMONSTRATIONS - TUITION - INGREDIENTS - USE OF EQUIPMENT AND APRONS - A COMPREHENSIVE RECIPE AND THEORY FILE - ALL THE PRODUCTS YOU MAKE YOU TAKE HOME WITH YOU - SCHOOL CERTIFICATE ON COMPLETION OF COURSE.

Additional information

Payment options: Tea/coffee and biscuits on arrival - all day tea/coffee available - lunch with wine each day - use of all equipment - ingredients and aprons
Students per class: 5

Two Day Chocolate

£ 295 VAT inc.