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Innovative Chocolate Creations – Master The Recipe of Chocolate

Short Course by  La Patissier
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On-Site / Short Course

Details

Duration:

4 days

 

Entry Requirement:

Must possess basic knowledge & skills of pastry & baking

 

Certification of Practical Training:

Awarded by Cilantro, an approved education center by City & Guilds with recognition of quality culinary education by Worldchefs (WACS)

 

Why Choose La Patissier?

  •    HRDF claimable
  •    Class conducted by Award-winning Pastry Chefs
  •    100% hands-on pastry making
  •    No assessment / exam
  •    Class size with no more than 15 students
  •    Mastering unique and modern approach toward pastry in short time
  •    Stay competitive and innovative ahead of others in the industry
  •    Top-notch facilities with advanced and comprehensive equipment
  •    Professional tools and ingredients will be provided
  •    Recipes copy to take home

Outline

Day 1: Knowledge and Technique from Classic to Modern

  •          Introduce the principle and technique of working with chocolate couverture.
  •          Understand the important factor to ensuring result.
  •          Mix variety of different bases using the processes outline.
  •          Determine doneness for pre crystallization or optimum crystallization of tempering to molding.
  •          Different application in using couverture.
  •          Taste transformation.
  •          Viscosity

 

Day 2: Technique and Handling of Ganache

  •          Recipe for different recipe of ganache.
  •          Pipe out of ganache for design.
  •          Slabbing method.
  •          Molding method.
  •          Insert method.

Day 3: Making for Premium Selection

  •          Describe the function of chocolate ganache and couverture.
  •          The importance and composition of handing.
  •          Heat and temperature control.
  •          Technique of color mixing with cocoa butter.
  •          Hand rolling and cut-out method.
  •          Preparation and assembling.
  •          Evaluate and examination for the process including test to measure the fine work, smoothness of texture, flavor and taste.

 

Day 4: Assemble and Finishing Work

  •          Assembling and garnishing for chocolate.
  •          Complete presentation of Chocolate Praline.
  •          Finishing for all the prepared variety.
  •          Complete with innovative method for appearance and taste.

Speaker/s

Chef Jess Chiam Ko Seen - Executive Pastry Chef

  •          Chairman of Pastry Alliance Malaysia.
  •          Awarded Pastry Chef of the year by Chefs Association of Malaysia.
  •          World Chefs certify Pastry Judge.
  •          Malaysia Pastry Team for Coupe du Monde de la Patisserie, Lyon France.
  •          Pastry Lecturer for India, Philippine and Malaysia since 2009.
  •          Malaysia Team Coach for Mondial des Arts Sucres Paris France.
  •          Malaysia Team Coach for Asian Pastry Cup, FHA Singapore.
  •          Malaysia Team Pastry Chef to IKA Culinaire Olympic, Germany
  •          Malaysia Team Pastry Chef to Luxemburg.
  •          Malaysia Team Pastry Chef to International Pastry Grand Prix Tokyo Japan.
  •          Pastry Technician & Consultant Pastry Pro Sdn Bhd 2009 to 2012.
  •          PME cake decoration training, UK.
  •          Executive Pastry Chef of Sunway Resort Hotel & SPA.
  •          Pastry Chef of Maya Hotel KL.
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La Patissier is a professional pastry kitchen by Cilantro. This unique, extensive pastry master class are geared towards pastry and baking professionals who want to hone or enhance their skills, or provide training for their teams. Topics explore high levels of expertise in subjects such as sugar artistry, entremets and petit gateaux, chocolate showpieces and candies, and more. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art. Our master classes are designed to maximize the sharing of knowledge and recipes from our chef experts in a short period of time, including hands-on experience. Learn from the master.

 

Why Choose La Patissier?

  •    HRDF claimable
  •    Class conducted by Award-winning Pastry Chefs
  •    100% hands-on pastry making
  •    No assessment / exam
  •    Class size with no more than 16 students
  •    Mastering unique and modern approach toward pastry in short time
  •    Stay competitive and innovative ahead of others in the industry
  •    Top-notch facilities with advanced and comprehensive equipment ...
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