Description
What you will learn:
1) Chef Reto will teach you the basics of chocolate making, including the tempering of chocolate and the reason behind it. Chocolate contains what is called “Positive Beta Crystals”, behaving very similarly to ice crystals in frozen water. The process to control them is called “Tempering”, absolutely necessary to establish a stable environment in chocolate to prevent the cocoa butter from separating.
2) Learn how to prepare a Ganache, which is a fusion of liquid cream and couverture with fruit puree and/or flavouring added. The filling of most Chocolate Truffles consists of a Ganache, as well as the fillings of moulded Chocolates.
3) Learn how to make a Gianduja, which is a mix of nut-paste, sugar and couverture. Use Gianduja as the base of our famous “Raspberry Surfin” Chocolate to make an elegant 2-layer praline.
4) Learn how to make our famous Swiss “Bruchschoggi”, made with tempered couverture of any flavour and added roasted nuts.
5) Learn how to make the popular evergreen “Almond Rocher Pralines”. Important is to know the process to make the almonds very crunchy and full of flavour, earning our Rochers the reputation of being the best in town.
This Class will enable you to make some basic Chocolates at home for Yourself and Family and Friends.
It is the perfect basic class that can help you to go on to our Truffle making Class.
