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Winter/Spring 2014 Belgian Chocolate Course Program

Winter/Spring 2014 Belgian Chocolate Course Program. Public Transportation: Metro 5 - Thieffry Stop, Trams 7 & 25 Hansen- Soulie Stop For more information or to register by email contact: rendezvouschocolat@skynet.be.

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Winter/Spring 2014 Belgian Chocolate Course Program

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  1. Winter/Spring 2014 Belgian Chocolate Course Program Public Transportation: Metro 5 - Thieffry Stop,Trams 7 & 25 Hansen-Soulie Stop For more information or to register by email contact: rendezvouschocolat@skynet.be All courses are taught by Anca Andreitu, owner and chocolatier of Rendez-VousChocolat, at her shop. Address: Avenue Hansen-Soulie 84, 1040 Brussels Telephone: 02/735.82.00 Introduction to Belgian Chocolate:Focus on Dark Chocolate • Sat. Feb. 1 Introduction to Belgian Chocolate: Focus on Milk Chocolate • Sat. Feb. 8 Introduction to Belgian Chocolate: Focus on White Chocolate • Sat. Feb. 15 Our courses are taught in English and designed so that all techniques can be replicated in a home kitchen without the need to purchase special utensils or equipment. Every attendee receives a diploma. Time: Classes are from 10am – 1pm Bring: Apron and containers for your chocolate Class Size:Minimum 4 people, maximum 10 people Have fun!

  2. Winter/Spring 2014 Belgian Chocolate Course Program Introduction to Belgian Chocolate: Focus on Dark Chocolate This 3-hour hands-on course will teach you the basics of working with dark chocolate. After a brief introduction to chocolate and the different types of chocolate, the first half of the course will focus on learning how to temper dark chocolate using a microwave oven. Tempering chocolate is the key skill necessary to working with chocolate. The second half of the class will be devoted to making chocolates. First, you will make mendiants, chocolate lollypops, and chocolate decorations. Then you will work with molds to make chocolate cups and bowls. Dates: • Sat. Feb 1 Introduction to Belgian Chocolate: Focus on Milk Chocolate This 3-hour hands-on course will teach you the basics of working with milk chocolate. After a brief introduction to chocolate and the different types of chocolate, the first half of the course will focus on learning how to temper milk chocolate using a microwave oven. Tempering chocolate is the key skill necessary to working with chocolate. The second half of the class will be devoted to making chocolates. First, you will learn how to make a praliné filling. Then you will learn how to enrobe (dip) the pralines. Finally, you will learn how to decorate the enrobed chocolates with special culinary powders and design transfers. Dates: • Sat. Feb. 8 Introduction to Belgian Chocolate: Focus on White Chocolate This 3-hour hands-on course will teach you the basics of working with white chocolate. Belgian artisan chocolatiers use white chocolate for its rich and distinct flavor and its versatility in design. After learning how to temper white chocolate in a microwave, participants will learn how to use white chocolate to mouldpralines and the many design options available when using white chocolate. Dates: • Sat. Feb. 15 Course descriptions Any question? Call us 02/735.82.00 or send a mail info@rendezvouschocolat.be Time: Classes are from 10am – 1pm Bring: Apron and containers for your chocolate Class Size:Minimum 4 people, maximum 10 people

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