Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 23

CHOCOLATIER TRAINING
From 10 th to 13 th February
Theme of training: Chocolates and extraordinary achievements of Easter
Theme of contest: Chocolate sculpture contest on the Easter egg 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.
Content
The training is structured around 5 areas that are gradually tackled through
various practical exercises during the 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
4 days.
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed
towards
products
with a low carbon emission, and
the teaching of "good practices"
linked to the reduction of energy
consumption, renewable energies,
water saving, waste recycling and
biodiversity protection. During the
training the following aspects will
be reviewed: quality cooking with
products taking into consideration
health, reduction of waste, choice of
cooking methods "more sustainable
and healthier", the use of local
products that allows gastronomy
and the fight against food waste,
the use of products from organic
farming, or environmental-friendly,
conservation methods that consume
little energy and are respectful of the
product such as the low temperature
box (.. .)
LO
The Chocolatier 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.
Pierre MIRGALET
MEILLEUR OUVRIER DE FRANCE
CHOCOLATIER
Vice-president of SAF
Craft leader