Service à la Française International Brochure Training done by Meilleurs Ouvriers de France - Page 22

Training done by Meilleurs Ouvriers de France Training programme Chocolatier The Chocolatery Confectionery perfectly masters all the basic work techniques for chocolate and sugars. He masters the different creation and decoration techniques. He can produce an artistic piece illustrating a theme. Objective of the training Strengthen and deepen the knowledge of the trainee to enable him to: • Know how to appreciate and preserve the quality of raw materials, • Know the stages of product transformation, • Create and shape the mass, • Make coatings, • Carry out specialties. Project The training ends upon realisation of the project. Trainees will be asked to imagine an exceptional dessert as a side dish. Target This training course is aimed at professionals with a first experience in the field of chocolate or pastry and already working or wishing to work in a challenging environment. Training content The training is structured around 5 areas that are gradually tackled through various practical exercises during the 5 days of training. •  Knowledge of raw materials: knowledge of products and their varieties (cocoa, chocolate, sugar), knowledge of storage and working temperatures, knowledge of product processing stages, • Making masses: making ganache and masses filling, pralines, making hard cooked sugars (nougatine, berlingots ...), making soft cooked sugars, •  Shaping masses: shape mono and multi-layer interiors; perform dressing, framing, and detailing, • Development and coating: developing the chocolate blanket, developing the preparation of sugar coatings, glazing, making chocolate blanket and syrup, mastering the coating techniques (fork, manual), • Decoration: create simple decorative elements. Duration The recommended duration is one week (5 days) Page | 22