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brochure
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Campus Passugg
Chocolate Techniques
Learn the latest trends and skills in the art of chocolate making. Develop and refine your knowledge of the techniques and methods used to make delicious, restaurant-quality chocolate.
Delivery
Campus Passugg
Credentials
Certificate of Attendance
Duration
1/2 day
Language
German
Price
CHF 350
Chocolate Techniques
This course covers diverse professional chocolate-making techniques with a focus on new consumer trends. Specifically, it addresses the market shift towards darker chocolate varieties on account of better health benefits, lower calories, and premiumization.
Why take this course?
You will learn the possibilities for extended use of chocolate in the company or at home. Through this course, you will
- Strengthen your understanding of working with chocolate
- Learn and master chocolate-making techniques
- Learn professional handling and processing of chocolate
- Learn to create modern chocolate recipes
Benefits of joining this course
Expert instructor
Fun hands-on activities
Enjoy new recipes and sensations
Develop your own unique recipes
Syllabus
Topics covered
1
Chocolate types
2
Basics of working with chocolate
3
Presentation of the required utensils and their use
4
Working with an airbrush
5
Tempering chocolate
6
Production of chocolate shards (white chocolate with strawberry crisp, dark chocolate with caramelized nuts and Cacao Nips)
7
Production of exclusive chocolate bars (Valhrona Dulcey Bubbles with roasted almonds and cranberries, 65% Maracaibo Deluxe bars)
8
Coating truffles and chocolate confectionery ("Zizers Stei" dark chocolate ganache with orange, chocolate raspberry heart with Peta Zeta)
9
Spiced chocolate on Florentine brittle and passion fruit
Certificate of Attendance
Who should apply?
This course is designed for people with professional culinary education, but it is open to culinary enthusiasts who have strong kitchen skills, such as confident home cooks, chefs, culinary students, bakery professionals, and restaurateurs (within hotels), who would like to develop or strengthen their chocolate knowledge and offering.
Admission Criteria
Participants must have sufficient skills and industry knowledge for the course, along with a level of spoken German that allows them to exchange with the instructors.
Admission Process
The admissions team will review your submitted application and send you a participant contract to sign. You will then be invited to settle the amount online.
Deadline
Your application must be received at least one week before the start of the course.
Late applications may be accepted on a case-by-case basis.
FAQ
Price details
Price: CHF 350
The price includes tuition fees, access to campus facilities, and learning materials.
Payment methods
Participants will be able to pay via the payment platform Flywire, which provides various payment methods, has no hidden bank fees, and offers favorable exchange rates.
Is this course only suitable for culinary professionals ?
The class welcomes a mix of professionals and enthusiasts who have a good understanding of culinary arts. You do not necessarily have to be a professional to enroll in the course, but you will need basic culinary skills and knowledge to follow the course.
Does the short course take place on-site?
The course takes place on site to benefit from the campus infrastructure and to exchange with the Chef/Professor and your classmates.
In which language is the short course held?
The course is delivered in German, so a minimum level of speaking and comprehension is necessary. However, our lecturers are able to provide English explanations as well since they work at an international school. Please contact a Program Advisor to discuss your level if you have any doubts.
Chocolate Techniques
This course covers diverse professional chocolate-making techniques with a focus on new consumer trends. Specifically, it addresses the market shift towards darker chocolate varieties on account of better health benefits, lower calories, and premiumization.
Overview
Why take this course?
You will learn the possibilities for extended use of chocolate in the company or at home. Through this course, you will
- Strengthen your understanding of working with chocolate
- Learn and master chocolate-making techniques
- Learn professional handling and processing of chocolate
- Learn to create modern chocolate recipes
Benefits of joining this course
Expert instructor
Fun hands-on activities
Enjoy new recipes and sensations
Develop your own unique recipes
Download the brochure
Please fill in the the form to download the brochure
Syllabus
Syllabus
Topics covered
1
Chocolate types
2
Basics of working with chocolate
3
Presentation of the required utensils and their use
4
Working with an airbrush
5
Tempering chocolate
6
Production of chocolate shards (white chocolate with strawberry crisp, dark chocolate with caramelized nuts and Cacao Nips)
7
Production of exclusive chocolate bars (Valhrona Dulcey Bubbles with roasted almonds and cranberries, 65% Maracaibo Deluxe bars)
8
Coating truffles and chocolate confectionery ("Zizers Stei" dark chocolate ganache with orange, chocolate raspberry heart with Peta Zeta)
9
Spiced chocolate on Florentine brittle and passion fruit
Certificate of Attendance
Who Should
Apply
?
Who should apply?
This course is designed for people with professional culinary education, but it is open to culinary enthusiasts who have strong kitchen skills, such as confident home cooks, chefs, culinary students, bakery professionals, and restaurateurs (within hotels), who would like to develop or strengthen their chocolate knowledge and offering.
Apply Online
Admission Criteria
Participants must have sufficient skills and industry knowledge for the course, along with a level of spoken German that allows them to exchange with the instructors.
Admission Process
The admissions team will review your submitted application and send you a participant contract to sign. You will then be invited to settle the amount online.
Deadline
Your application must be received at least one week before the start of the course.
Late applications may be accepted on a case-by-case basis.
Detailed Information
FAQ
Price details
Price: CHF 350
The price includes tuition fees, access to campus facilities, and learning materials.
Payment methods
Participants will be able to pay via the payment platform Flywire, which provides various payment methods, has no hidden bank fees, and offers favorable exchange rates.
Is this course only suitable for culinary professionals ?
The class welcomes a mix of professionals and enthusiasts who have a good understanding of culinary arts. You do not necessarily have to be a professional to enroll in the course, but you will need basic culinary skills and knowledge to follow the course.
Does the short course take place on-site?
The course takes place on site to benefit from the campus infrastructure and to exchange with the Chef/Professor and your classmates.
In which language is the short course held?
The course is delivered in German, so a minimum level of speaking and comprehension is necessary. However, our lecturers are able to provide English explanations as well since they work at an international school. Please contact a Program Advisor to discuss your level if you have any doubts.